In-Depth Explanation
Chiffonade (from the French 'chiffon,' meaning rag or ribbon) produces uniform, delicate strips that make beautiful garnishes and distribute flavor evenly. The technique works best with large, flat leaves like basil, mint, sage, or spinach. Stack 5-10 leaves, roll them tightly along the length, then slice perpendicular to the roll with a sharp knife. For basil, cut just before serving — the cut edges oxidize quickly, turning black. A proper chiffonade elevates the visual presentation of soups, pastas, and salads.