Chiffonade (Herb Ribbons)

A technique for cutting leafy greens and herbs into thin ribbons.

Standard Size:

• 1/16–1/8 inch wide (1.5–3 mm)

Prevents bruising and preserves delicate texture.

1. Stack leaves neatly.
2. Roll tightly.
3. Slice thinly across.

• Crushing leaves
• Using a dull knife

A sharp knife is essential to avoid damaging herbs.