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Chiffonade

Herbs being cut chiffonade-style

To chiffonade means to cut leafy vegetables or herbs into long, thin strips. This is usually done by rolling up the leaves and cutting across with a sharp knife to produce thin ribbons. This is a great way to scatter fresh herbs over a dish. It also comes in handy when cooking tough greens like kale or chard, that can be hard to chew in bigger pieces.