How to Cut in Chiffonade (2 Ways!)
Learn how easy it is to chiffonade basil and other leafy greens so you can elegantly garnish dishes like a pro!
The following Kitchen Tip was a guest post by Naomi of Bakers Royale. It has been edited for clarity and to include additional information.
Learning to Cut in Chiffonade
I have to admit, I have a tendency to be impatient especially when it to chopping, dicing or making a chiffonade of herbs. The food processor is a great shortcut for the first two, but it doesn’t works so well on the later.
The blade of the food processor tends to tear and mangle the herbs rather than creating the long, thin ribbons associated with chiffonade herbs and leafy greens.
What is Chiffonade?
If you’ve ever seen long, thin strips of fresh basil garnishing the top of a recipe, the recipe has likely used chiffonade herbs.
‘Chiffonade’ is the French word for little ribbons. It is a culinary term used to describe a cutting technique that is typically used to cut leafy greens and flat herbs into long thin strips.
It might sound fancy, but cutting in chiffonade is a really easy technique for the home cook to learn. And, it is a great way to elevate the look of your dishes.
What Foods Do You Use this Technique For
Chiffonade is typically used on herbs and vegetables with flat, large leaves. The most common items are:
- Leafy Greens – like collard greens, spinach, and swiss chard
- Leafy Herbs – like fresh basil leaves, fresh mint leaves, and fresh sage leaves.
Tools Needed to Chiffonade
- Sharp Knife – a Chef’s Knife or Santoku Knife work best. I personally prefer the fit of a Santoku Knife in my hand best, but choose according to your preference.
- Kitchen Shears – if you’d like to use the method that uses scissors rather than a knife.
- Cutting Board – I like a wooden cutting board to use as my work surface when cutting in chiffonade.
How To Chiffonade: 2 Ways
If you’d like to cut in this slicing technique, check out this tutorial below. I’ve shared 2 different methods. Choose what works best for you.
Learn to Chiffonade With a Knife
The traditional way of cutting herbs and leafy greens in chiffonade is to use a knife. Here’s an overview of the basic steps to chiffonade basil, or other leafy greens.
- First, wash and dry the leaves.
- Then, stack the leaves in a pile, one on top of the other, on a cutting board.
- Next, tightly roll the leaves up into a cigar shape.
- After that, hold the rolled leaves with your non-dominant hand.
- Hold the knife in your dominant hand and cut thin ribbon-like strands by thinly slicing the roll of leaves.
- Then, unroll the leaves after you’ve sliced them all and you’ll have a bunch of fine strips of whatever it was you were cutting.
How to Chiffonade with Scissors
Now of course you can always use a knife, but you can achieve a pile of chiffonade herbs just as quickly with a pair of scissors.
3 Easy Steps to Quickly Chiffonade Herbs with Scissors
- Wash and pat dry the fresh herbs.
- Cut the stems off of the herbs and discard. Then stack the leaves one on top of another.
- Roll the stacked herbs vertically and cut length wise to create long thin ribbons.
And you’re done!
The above is simply a quick summary of this tutorial. Check out the free printable card at the bottom of this post for all the detailed instructions.
Tips for the Best Chiffonade Herbs (and leafy greens)
Make sure your knife is nice and sharp. A dull knife will tear the delicate leaves when you try to make your chiffonade cut. Want to sharpen your knives? Here’s a few tutorials: how to sharpen knives and how to use an electric knife sharpener.
It is a good idea to chiffonade your fresh herbs and leafy green vegetables just before you plan to use them. When cut to early in advance, your herb leaves and leafy vegetables can wilt and brown.
Recipes to Practice Your Chiffonade Skills
Want to put those new knife skills to the test? Here are some great recipes that have chiffonade herbs in them.
Watermelon Salad with Feta and Mint
I love watermelon as a side dish in the summer. This recipe for Watermelon Salad has a great combination of flavors - sweet and salty with a syrupy balsamic glaze and a touch of mint.
Zucchini Tomato Basil Salad with Lemon Basil Vinaigrette
Zucchini Tomato Basil Salad with Lemon Basil Vinaigrette is a light and refreshing summertime salad
Basil Balsamic Strawberry Shortcake Parfaits
Strawberries in a sweet balsamic, basil syrup are layered with mini almond shortcakes, whipped cream, and sliced almonds for a delicious springtime dessert.
Balsamic Berry Salad Lettuce Cups
These Balsamic Berry Salad Lettuce Cups are the perfect light salad for warmer months. They would also be great served as a healthy a snack or appetizer.
Pasta Caprese
Pasta Caprese is like the classic caprese salad but in pasta dish form. You'll love it on a hot summer day when garden tomatoes and fresh summer basil are abundant.
Spinach Mushroom Lasagna
Spinach Mushroom Lasagna is an easy but impressive vegetarian dinner recipe that's perfect for both holiday entertaining and weeknight dinners.
Pizza Caprese with Garlic Focaccia Crust
Focaccia bread is a wonderful side to any meal, but add your favorite toppings to this garlic focaccia and you have the best pizza I've tasted!
Herbed Ricotta and Tomato Crostini
Enter these Herbed Ricotta and Tomato Crostini. They take less than 10 minutes to make. Probably more along the lines of 5 minutes.
Roasted Strawberry Bruschetta from Reluctant Entertainer
Strawberry bruschetta might be new to you, but I guarantee it will quickly become your favorite appetizer to make for guests.
Thanks, Naomi, for sharing this great tip with us! Now you have me craving fresh herbs. I especially can’t wait until it is warm enough to plant some basil in the backyard!
Try this Knife Skills Tutorial at Home!
Next time you’re looking to improve your knife skills knowledge, give tutorial for how to chiffonade a try! Did you think this kitchen tutorial was helpful?
Leave a comment below and give it a review for others to see what you thought of this slicing technique. On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes.
More Knife Skill Tutorials
Learn how to cut an avocado quickly — and safely! — using this guide. You’ll also learn how to store cut avocado, how to peel an avocado, and the many ways to use avocados!
Check out the best way to supreme an orange, and how to remove the white pith and skin! Plus, learning simple knife skills, like supreme cuts, will enhance the look of your citrus dishes. It’s the best way to cut oranges!
Need to know how to shred chicken? I’ve got a few different easy methods for shredding chicken, plus I’ll explain how long shredded chicken lasts, and how to freeze shredded chicken.
Don’t waste any part of that fresh pineapple! This post shares how to cut a pineapple six different ways, as well as ideas for using the pineapple top and tough skin.
Check out these 4 different ways to cut butter into flour for recipes like pie crusts or biscuits. The 4th method of cutting butter in flour on this list is my all time favorite kitchen tips.
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How to Cut in Chiffonade
‘Chiffonade’ is a culinary term used to describe a cutting technique that is typically used to cut leafy greens and flat herbs into long thin strips. It might sound fancy, but cutting in chiffonade is a really easy technique for the home cook to learn. And, it is a great way to elevate the look of your dishes.
Materials
- 1 cup Fresh Herbs or Leafy Greens
Tools
- Sharp Knife
- Kitchen Shears
- Cutting Board
Instructions
How to Chiffonade With a Knife:
The traditional way of cutting herbs and leafy greens in chiffonade is to use a knife. Here’s an overview of the basic steps to chiffonade basil, or other leafy greens.
- First, wash and dry the leaves.
- Then, stack the leaves in a pile, one on top of the other, on a cutting board.
- Next, tightly roll the leaves up into a cigar shape.
- After that, hold the rolled leaves with your non-dominant hand.
- Hold the knife in your dominant hand and cut thin ribbon-like strands by thinly slicing the roll of leaves.
- Then, unroll the leaves after you’ve sliced them all and you’ll have a bunch of fine strips of whatever it was you were cutting.
How to Chiffonade with Scissors
- Wash and pat dry the fresh herbs.
- Cut the stems off of the herbs and discard. Then stack the leaves one on top of another.
- Roll the stacked herbs vertically and cut length wise to create long thin ribbons.
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Jenn @ Frugal Upstate says
I love using scissors for herbs. . . I’m all about “easy” and “snip snip” is as easy as it gets. You don’t even need to get a cutting board dirty.
Jen @ My Kitchen Addiction says
Such a great tip! I love how easy it is to snip herbs into a dish with kitchen scissors… Perfect for garnishing right before I take photos!
Happy When Not Hungry says
Love your tips! I always use my kitchen scissors for my fresh herbs. Thanks for sharing!
koko1215 says
Yummy!!! just one look and you’ll be starving even it’s a picture!!!
erik says
Thanks for this post. It will really help me with my cooking.
Michelle (What's Cooking with Kids) says
I LOVE using scissors in the kitchen! Beautiful photo, too!
Brenda @ a farmgirl's dabbles says
Using a scissors to cut herbs is one of my greatest joys in the kitchen! It’s so quick and easy, and the end result is beautiful.
Jamie | My Baking Addiction says
Love this tip! I love using fresh herbs!
Tracy says
Wonderful tip! Can’t wait to practice it!
Robyn | Add a Pinch says
What a great tip! I love this!!!
Amanda says
Awesome tips and pics!!
Sylvie @ Gourmande in the Kitchen says
Using scissors to chiffonade is a great tip, it makes it easy to do it right over your dish and not have to dirty a separate cutting board.