Uploaded December 2011 | Updated September 2026, 2 weeks ago

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Chiffonade is the culinary term used to describe finely slicing delicate leaves for garnish. Basil, mint, and sorrel are typical choices for chiffonade. For basil chiffonade a sharp knife is key because basil tends to bruise and discolor (edges turn brown and dull) once cut. For best results slice chiffonade just before you are ready to use. Visit our blog to see our videos in action with recipes: dearmartini.wordpress.com