After that trip to the herb garden or farmers market you have a bunch of delicate herbs like basil and sage. How to chop them is the next question. Chiffonade is the answer. Its easy and creates a thin confetti of green for you to sprinkle over a dish.
First stack a 3-6 leaves of similar size and shape together lining up the bases of the leaves.
Next roll up the leaves starting with the stems, being careful not to crush the leaves as you roll. Once they are secure its time to slice.
As you slice be sure to rock your very sharp chef’s knife forward with each stroke to sever the center vein in the leaves. Use the herbs quickly as they will wilt much faster after being cut.
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- Roll the leaves up starting from the stems, don’t crush them to tightly.
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- Slice rolled up leaves
