How to chiffonade basil without bruising it
Stack basil leaves, roll them into a tight cigar, then slice gently with a sharp knife to keep the flavor in the leaves instead of on the board.
Place the largest basil leaf on the bottom and smaller leaves inside, then roll into a cigar shape. Slice with a sharp knife using a smooth rocking motion and tucked fingers to avoid crushing the leaves.
The short version
- Soft herbs like basil bruise easily—use a sharp knife and gentle slicing
- Rolling the leaves keeps them together for fast, even ribbons
What you need
- chef's knifeSharp knife is emphasized to avoid bruising
- cutting board
How to do it
- 1
Stack basil leaves with the largest leaf on the bottom and smaller leaves centered on top.
Handle basil gently; it bruises easily.
Watch this step - 2
- 3
Slice the roll into thin ribbons with a sharp knife using a smooth rocking motion.
Avoid hacking; let the knife do the work to prevent bruising.
Watch this step
What goes wrong
Chopping aggressively until the board turns green with herb juices
Use a sharp knife, roll basil first, and slice gently rather than hacking.
Why it works
Bruising ruptures the herb’s cells, releasing flavorful oils and juices onto the cutting board instead of keeping them in the cut herb.
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