Cutting herbs into thin strips for a garnish or a recipe can be time-consuming if you’re not familiar with the chiffonade technique. How to chiffonade herbs? “Chiffonade” is a French term that describes cutting leaves into fine ribbons. You can achieve this with a dedicated herb cutter or a regular chef’s knife. An herb cutter is a pair of scissors fitted with multiple blades that quickly produces even strips.
Tips on how to chiffonade herbs
Start by washing the leaves and gently drying them with a clean towel or paper towel; overly wet leaves will slip and may clump together. Stack leaves in a neat pile to cut several at once—this saves time and creates uniform strips. Remove any tough stems before cutting.
Chiffonading with an herb cutter scissors
Herb cutters are convenient and fast for preparing soft herbs like basil, mint, parsley, and cilantro. When using one, make sure you understand all its parts—for example, some models include a sheath or comb designed to remove leaves that become lodged between the blades. Use that accessory to keep the blades clean and to maintain smooth cutting action. Work with small stacks of leaves to avoid jammed blades and to produce consistently sized ribbons.
Chiffonading with a knife
If you don’t have an herb cutter, you can easily chiffonade herbs with a sharp knife. Stack the washed and dried leaves, then roll them tightly—like a cigar—so the layers are compact. The direction and tightness of the roll will determine the length and appearance of the strips. Hold the roll firmly and slice across it with a sharp, straight-edged knife using a smooth rocking motion. A dull blade can bruise delicate leaves, which causes discoloration and a bitter taste, so keep your knife well honed.
For delicate herbs such as basil, chiffonade just before serving to preserve color and aroma. Hardier herbs such as rosemary or thyme are better chopped small rather than chiffonaded because their structure doesn’t lend itself to ribboning. Store prepared herb ribbons briefly in a sealed container in the refrigerator if you need to prepare ahead, but try to use them the same day for best flavor and appearance.
With a little practice, chiffonading becomes a quick and elegant way to finish dishes, add texture, and showcase fresh herbs without wasting leaves. Whether you use an herb cutter or a knife, proper washing, drying, stacking, and a sharp blade are the keys to beautiful, uniform herb ribbons.