How to Chiffonade Basil: A Photographic Guide in 3 Easy Steps

Chiffonade is a culinary technique to shredded herbs and leafy vegetables into fine strips to use as a garnish. Yes, could merely chop your basil or such herb, but the chiffonade is just as easy, looks nicer (we eat first without eyes), and produces consistently sized strips (which translates into consistently delivered flavor.

Step 1: Stack the Leaves

Source: Micki Seibel, March 2013

Source: Micki Seibel, March 2013


Start by stacking your leaves. Depending on the leaf you are stacking, you can usually get 4-8 in a pile. Pictured above are 6 basil leaves.

Step 2: Roll Them Like a Cigarette

Source: Micki Seibel, March 2013

Source: Micki Seibel, March 2013


Roll the leaves to create a long, cigarette roll.

Step 3: Slice Across the Roll

Source: Micki Seibel, March 2013

Source: Micki Seibel, March 2013

Make slices perpendicular to your roll as shown above. The distance between your slices depend on how wide you want your ribbons, but generally, you will slice every 1/4″-1/2″ inch.

Voila! You Have a Chiffonade of Basil

Source: Micki Seibel, March 2013

Source: Micki Seibel, March 2013