Chiffonade

Chiffonade is a knife cut that produces fine ribbons from leafy herbs or vegetables. The French word refers to a cut resembling little ribbons. It is commonly used for basil, mint, sorrel, spinach, lettuce and other tender leaves.

How to make a chiffonade

1. Wash the leaves and dry them thoroughly.
2. Stack several leaves neatly, keeping the stems aligned where practical.
3. Roll the stack loosely or tightly into a cylinder, depending on the leaf and desired ribbon size.
4. Use a sharp knife to slice across the roll into fine ribbons.
5. Separate the ribbons gently and use promptly.

Common uses

Basil chiffonade is used on tomato salads, pasta and pizza. Sorrel or lettuce chiffonade can be added to soups, while mint ribbons may finish fruit and savoury dishes.

Chef’s tip: Use a sharp knife and avoid crushing the leaves. Cut delicate herbs close to service because bruising, oxidation and moisture can quickly affect colour and aroma.

Key distinction: Chiffonade produces ribbons from leafy ingredients; julienne produces thin matchstick-shaped strips from firmer vegetables.