Chiffonade
Rolling herb leaves into a tight cylinder, then slicing across into thin ribbons. Produces pretty, even shreds perfect for finishing a dish.
Used for
- basil
- sage
- mint
- leafy greens
In the kitchen
- stack and roll leaves tightly
- slice crosswise in one smooth cut
- cut just before serving to prevent browning
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it — while you're actually cooking. Shop smarter, cook with confidence.
Try Tastease free →