How to Chiffonade Herbs

Wash herbs in cold water and shake off excess. Pat completely dry with paper towels. Even tiny water droplets will make the leaves stick together and turn brown faster. Basil leaves should feel papery, not damp.

Stack 6-8 similar-sized leaves on top of each other, shiny side down. Line up the stems. For large basil leaves, stack only 4-5. Small mint leaves can go 10-12 high. The stack should be about 1/2 inch thick when compressed.

Roll the stack lengthwise into a tight cylinder, starting from one long edge. Think cigarette, not burrito. The roll should hold its shape when you let go. If leaves unfurl, they're too wet or you need a tighter roll.

Hold the cylinder with your non-knife hand, fingertips curled under. Position the knife at a 90-degree angle to the roll. Your knuckles guide the blade. Keep fingers at least 1 inch from where you're cutting.

Slice straight down through the roll every 1/8 to 1/4 inch, using a rocking motion. Don't saw back and forth. One clean cut per ribbon. You'll hear a crisp sound, not a mushy squish. The ribbons should spring apart naturally.

Gently separate the ribbons with your fingers. Use immediately or store in an airtight container lined with a barely damp paper towel for up to 2 hours. The ribbons should smell fresh and look bright green, not dark or wilted.