How to chiffonade herbs/leafy greens without bruising them
Stack leaves, roll into a tight cigar, then slice to create thin ribbons that stay greener and less bruised.
Layer leaves (largest on the bottom), roll tightly, and slice across the roll to form ribbons. This method is shown with basil and suggested for spinach or other leafy greens.
The short version
- Roll tightly to reduce bruising
- Slice to create uniform ribbons
What you need
- chef’s knife
How to do it
- 1
Stack leaves on top of each other, largest on the bottom.
Align them so they roll evenly.
Watch this step - 2
Roll the stack into a tight cigar shape.
Tight rolling helps prevent bruising/darkening.
Watch this step - 3
Slice across the roll to make thin ribbons.
Use smooth slicing strokes rather than crushing down.
Watch this step - 4
What goes wrong
Loose rolling that causes tearing and bruising
Roll the leaves into a tight cigar before slicing.
Why it works
A tight roll reduces tearing and crushing, helping prevent bruising and darkening of delicate greens.
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