# Chiffonade Chiffonade is a French knife cut that turns herbs and leafy greens into thin, uniform ribbons, usually 1-3 mm wide, by stacking the leaves, rolling them tightly, and slicing across the roll. **Chiffonade** is a French knife cut for turning herbs and leafy greens into thin, uniform ribbons. The word means "little rags" in French, from *chiffon*, and it describes the result: delicate strips about 1/16 to 1/8 inch (1-3 mm) wide. It's pronounced "shif-oh-NAHD." The same word names both the technique and the pile of ribbons it produces. **Chiffonade at a Glance** - Cut size | 1/16 to 1/8 inch (1-3 mm) ribbons - Best for | Basil, mint, sage, spinach, kale, lettuce - Tools needed | Sharp chef's knife + cutting board - Time | ~30 seconds per batch - Key skill | Tight roll = uniform ribbons It's one of the simplest [knife cuts](https://fond.kitchen/blog/knife-cuts-guide/) to learn, and once you have it down, you'll use it constantly. Fresh basil on pasta, mint in a salad, spinach in soup. Chiffonade turns leafy ingredients into something that distributes evenly, looks clean on the plate, and releases more flavor than tearing by hand. The difference shows on something as simple as a Caprese salad. Torn basil leaves some bites without any herb at all. Ribbons put basil in every forkful. ## How do you chiffonade basil and other herbs? You need a sharp knife and a cutting board. That's it. 1. Stack 5-10 leaves of similar size neatly on top of each other. For large leaves like spinach or lettuce, work with fewer. For small herbs like basil or mint, stack more. 2. Starting from one long edge, roll the stack into a tight cigar shape. The tighter the roll, the more uniform your ribbons. If the leaves are wet, pat them dry first. 3. Hold the roll steady with your fingertips curled under (the claw grip) and slice perpendicular to the roll. Cut as thin as you can manage. Aim for 1/16 inch, but up to 1/8 inch counts as a proper chiffonade cut size. 4. Gently separate the ribbons with your fingers. They'll unfurl into long, thin strips. If any clumped together, a quick toss loosens them. The whole chiffonade cutting process takes about 30 seconds per batch. Speed comes with practice, but even slow cuts look better than rough chopping. ## Which leaves work best for chiffonade? Chiffonade works on any broad, flat leaf. The most common: - **Basil**, the classic chiffonade herb. Used on pasta, pizza, Caprese salad, and bruschetta. If you want to learn how to chiffonade basil, it's the best leaf to practice on - **Mint**, ribbons in tabbouleh, spring rolls, or scattered over lamb - **Sage**, chiffonade before frying for a crispy garnish - **Spinach**, ribbons wilt quickly in hot pasta or soup - **Kale**, chiffonade makes raw kale more palatable in salads (massage with oil after cutting) - **Lettuce**, romaine or butter lettuce chiffonade for taco garnish or Vietnamese pho - **Cabbage**, wider chiffonade ribbons work well for coleslaw and stir-fries Small-leafed herbs like thyme, rosemary, and oregano are too narrow for chiffonade. Strip the leaves from the stems and mince those instead. > **Tip:** For herbs you plan to [store fresh](https://fond.kitchen/blog/how-to-store-fresh-herbs/), wait to chiffonade until right before serving. Cut herbs oxidize fast. ## What is the difference between chiffonade and julienne? These cuts look similar but apply to different ingredients. - Used on | Herbs and leafy greens | Firm vegetables (carrots, peppers, celery) - Method | Stack, roll, slice | Square off, plank, cut into matchsticks - Cut size | 1/16 to 1/8 inch ribbons | 1/8 x 1/8 x 2-3 inch sticks - Shape | Flat ribbons, varying length | Uniform matchstick shape - Difficulty | Beginner-friendly | Intermediate The [julienne](https://fond.kitchen/glossary/julienne/) requires squaring off the vegetable first, then cutting into planks, then matchsticks. Chiffonade is faster because leaves are already flat: you roll and slice. Both cuts appear in professional knife skills curricula, but chiffonade is the easier one to learn first. The [Escoffier School of Culinary Arts](https://www.escoffier.edu/blog/culinary-arts/8-knife-cuts-every-professional-cook-should-know/) lists it among the knife cuts every cook should know, alongside julienne and brunoise. ## What are the best tips for cleaner chiffonade cutting? A few habits make the biggest difference between ragged strips and clean ribbons. **Chiffonade Dos and Don'ts** + Use the sharpest knife you have. Dull blades bruise leaves and cause blackening + Cut right before serving. Chiffonade herbs oxidize fast, especially basil + Pat leaves dry before rolling. Wet leaves slip under the knife + Roll small mint leaves inside a larger lettuce leaf for a stable roll + Use a smooth forward-and-down slicing motion - Don't press straight down while slicing. It crushes the roll - Don't use a serrated knife. It tears instead of slicing cleanly - Don't chiffonade herbs more than an hour ahead. They'll wilt and darken If your basil ribbons darken quickly after cutting, your knife needs [sharpening](https://fond.kitchen/blog/how-to-sharpen-kitchen-knives/). A sharp edge causes less cell damage, which slows the enzymatic browning that turns basil black: the enzyme [polyphenol oxidase](https://en.wikipedia.org/wiki/Polyphenol_oxidase) in the leaf reacts with oxygen wherever cells are crushed, the same reaction that browns a cut apple. ## When should you use chiffonade? Chiffonade isn't just for garnishing. It's a functional cut that serves specific purposes. For **raw applications** (salads, garnishes, cold dishes), chiffonade distributes flavor more evenly than whole or torn leaves. Every bite gets some herb instead of one mouthful getting an entire basil leaf. For **hot applications** (soups, pasta, stir-fries), thin ribbons wilt almost instantly when they hit heat. Spinach chiffonade dropped into hot pasta will be perfectly wilted by the time you toss the dish. For **presentation**, chiffonade looks more intentional than a rough chop. A pile of basil ribbons on a Margherita pizza looks better than torn leaves every time. It's one of those small details that signals someone paid attention. [*Mise en place*](https://fond.kitchen/glossary/mise-en-place/) is about having everything prepped and ready before you start cooking. Chiffonade is one of those prep steps that takes seconds but makes the finished dish noticeably better. Grab a bunch of basil, stack the leaves, roll them tight, and start slicing. Once this technique clicks, you'll reach for it every time a recipe calls for fresh herbs. Browse more techniques in our [knife cuts guide](https://fond.kitchen/blog/knife-cuts-guide/) or explore the full [cooking glossary](https://fond.kitchen/glossary/) on [Fond](https://fond.kitchen/). --- *Published: 2026-03-23 | Last updated: 2026-09-02* *Category: techniques* [View on Fond](https://fond.kitchen/glossary/chiffonade/)