Fresh Basil Chiffonade

Chiffonade is a fancy name for cutting herbs into thin strips. Basil is a popular herb used in cooking. This method of chopping basil makes it easier to eat and adds a nice flavor to dishes.

Basil should be stacked, rolled, sliced, and used as soon as possible. This method allows the flavors to infuse the leaves.

Use A Sharp Knife

Basil bruises easily. You should use a sharp knife to cut basil. Make sure your knife is sharp or else you’ll end up bruising the leaves instead of cutting them. Also, if you want to make thin ribbons of basil, you need a very sharp knife.

Add Fresh Basil To Finished Dishes

Basil is an herb used in many dishes. Chiffonading means to cut basil into thin strips. You should wait until right before you use the basil. Add it at the end of cooking or serve it as a garnish.


Basil leaves should be picked individually. When picking the leaves, pinch the stem of each leaf close to the base of the plant. This helps the plant grow better. Leaves trimmed off the stems are easier to use than those left whole.

Basil leaves should be stacked on top of each other so that the bottom of the leaf is facing up. Leaves should be rolled into a cigar shape. Hold the cigar closed with your fingers curled around it.

Thin slices of basil leaves are cut into ribbons.

How To Cut A Chiffonade Of Basil Or Mint 

Basil should be chopped into thin strips or shredded. Chiffonade means to stack the leaves together and roll them up tightly. A chiffonade of herbs is usually used to decorate dishes.

You can use the chiffonade technique for other herbs, such as cilantro, mint, oregano, parsley, rosemary, sage, thyme, and others. Chiffonade works well for leafy greens and other ingredients.

Slice The Roll Thinly

You should be careful when cutting bread because if you cut too deep or slice too thickly, the bread could fall apart. When slicing bread, start by cutting off the crusts.

Then, cut the loaf into eight equal pieces. Cut each piece into four even slices. Finally, use the knife to carefully cut each slice into three even triangles.

I also recommend using the bottom of your knife–the part closest to the handle–to cut. You’ll have more control, and it’s often the sharpest part of the knife.

Tutorial Notes

Buying: Look for vibrant green leaves without brownish spots. Store basil in a cool, dark place away from light.

Basil oxidizes when cut, but if you chiffonade (cut into thin strips) it, it won’t turn black. Chiffonade basil will be bright green in color.

You’ll get 5 fresh basil leaves which will equal about 2 tablespoons fresh basil.


Basil is an herb used to make pesto sauce. Buy fresh basil bunches when you see them available. Store them in a cool, dark place until ready to use. Trim the roots off the basil bunches before storing them in water covered by a clear plastic bag.

Chiffonading means cutting basil into thin strips or ribbons. When you do this, only the ends of the basil get oxidized (turned brown).

This makes them taste better because they’re less bitter. Basil doesn’t need any cooking before you use it, but if you want to make it more flavorful, you can saute it in olive oil until it gets nice and browned. You can also add garlic, salt, pepper, and other spices to your basil.

What Is “Chiffonade” Or “Chiffonade”?

Chiffonade means to slice vegetables thinly. You can use it with lettuce, and it results in long, thin strips. Chiffonade also means to cut up a large leafy herb into thin strips. Basil is one of the most common herbs used in chiffonade.

How Do You Chiffonade Basil?

Basil is an herb used in cooking. You can chop it up and use it as a garnish. You can also make a pesto sauce by chopping up some basil and adding olive oil and garlic.

You can roll up the leaves into a tight cylinder by rolling them from top to bottom. This makes long thin strips. Roll the leaves from side to side to make short skinny strips.

Cut the cylinder into thin slices using a sharp knife. Curl your fingers under when you hold the cylinder.

As you slice the cylinder the cuts will start to unfold. When you’re done slicing, use your finger to pull apart and fluff up the little pile of basil.

When you’re done cutting, use your fingers to pull apart and fluffle up the little pile of chopped basil.

Chiffonade means to cut or shred into thin strips. This is how you prepare fresh herbs for cooking. You should also know that basil is a common herb used in Italian dishes.

Basil is often added to pasta sauces and soups. Lettuce is another popular salad green. Lettuce is usually served as an accompaniment to salads.

What Is The Difference Between Julienne And Chiffonade?

Julienning means cutting veggies into thin slices. Chiffonading is cutting veggies into thin strips.

Uses For  Chiffonade Cut Herbs 

They(except mint) can be used in almost any recipe which uses chopped herbs , except those that require finely chopped herbs for better blending .

I like to use basil in everything from tomato bruschetta to pasta with fresh heirloom tomatoes to mediterranean couscous to salmon corn chowder.

And I think basil looks great sprinkled over soups and stew, and things like chicken milanese.

What Herbs And Lettuces Can You Chiffonade?

Large and flat herbs are easier to roll than smaller ones. Sage has a strong flavor, so it’s unlikely you’ll want to use it in a big pile. You might incorporate it into a sauce or stew, though.

What Kind Of Tools Do I Need To Make a Basil Chiffonade?

I think it’s super important for you to have a nice, shiny knife. This goes for any kind of cooking you do, but especially this.

You’re more likely to cut yourself if your knife is dull, and basil bruises easily. A really sharp knife will get the right cut every time, without bruising. Kitchen knife.

Do you know what I hate? Those awful glass cutting boards! The noise alone is like nails on the chalkboard for me.

High-quality cutting boards will last you a long time if you take proper care of them. How do you chiffonade basil? It’s super easy, and it makes any dish more beautiful and tasty!

Basil leaves are used as an herb to flavor dishes. They should be washed well before being rolled up into tight rolls. Make sure you use your left hand to hold them while rolling them up.

You should hold the knife in your right-hand so that your thumb and finger are touching the blade and the rest of your fingertips are holding the handle.

Then, slice thin ribbons from the end of the roll (like you’re slicing a jelly roll) and sprinkle the basil over your meal. Garnish your salad or whatever you’re cooking with basil, and enjoy!

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