Here we have fresh mint leaves, but the technique is the same for basil, spinach, and other herbs and green leaves. Rinse and thoroughly dry the leaves before cutting.
How to Cut Leaves Into Chiffonade
By Molly Watson, About.com Guide
A chiffonade of herbs or other greens adds a note freshness and lovely color to dishes. It's easy to do and is undeniably elegant--a great way to dress up simple dishes.
Prev
- Start With Fresh Leaves
- Stack Leaves
- Roll Leaves
- Roll Leaves Into Tight Bundle
- Cut Thin Slices
- Use Chiffonade to Flavor & Garnish
Explore Local Foods
Must Reads
About.com Special Features
Holiday Central
What to eat, where to go, fun things to do and how to save money on the perfect gifts. More >
All-Star Football Food
Try these gameday recipes that are sure to please any fan. More >
©2009 About.com, a part of The New York Times Company.
All rights reserved.