How to Chiffonade Basil and Herbs

To chiffonade herbs, stack the leaves, roll them into a tight cigar, then slice across into thin ribbons. Rolling first means one clean pass of the knife instead of repeated chopping, so the leaves don’t bruise and blacken. It works for basil, mint, shiso, and even spinach.

Bruised basil turns dark and tastes flat, so this cut keeps garnishes looking fresh and bright. It’s the difference between a dish that looks finished and one that looks tired.

Step by step

1. Wash and dry. Rinse the leaves and pat them fully dry; wet leaves clump and tear.
2. Stack them. Pile the leaves, largest at the bottom, smallest on top, roughly lined up.
3. Roll a cigar. From one long edge, roll the stack into a tight tube.
4. Slice thin. Cut across the tube into thin ribbons with a sharp knife, one smooth motion per cut.
5. Fluff and scatter. Separate the ribbons with your fingers and sprinkle over the dish.
6. Add at the end. Stir delicate herbs in just before serving so they stay fresh.

Common mistakes

• Chopping back and forth, which bruises basil and turns it black.
• Using a blunt knife that drags and crushes the leaves.
• Slicing wet leaves, so they stick and tear instead of cutting cleanly.
• Adding the herbs early, so the heat wilts and dulls them.

Does this work for any leaf?

It works best for flat, soft leaves: basil, mint, shiso, sage and large spinach leaves. Tougher or curly herbs like parsley and coriander are easier to gather into a pile and rock-chop, similar to how you’d mince garlic.

▶ Watch: How to Chiffonade Basil (short)

Fresh herbs ready? Tell OneToCook what’s in your fridge and cook tonight. See the technique glossary for more, and learn the claw grip and how to prep chilli next.