Stack fresh leaves, usually no more than five to seven, one on top of the other. If you have washed the leaves make sure to pat them with a towel and allow them to be free from exterior moisture.

Take the stack and roll keeping it pinched between your thumb and forefinger.

Chiffonade 1

Holding the roll on the cutting board make slices through the rolled leaves creating ribbons walk your fingers backward down the roll with each slice keeping your fingers perpendicular to the cutting board and the flat of the knife against the flat of the fingers.

Chiffonade 2

Chiffonade 3

The cut ribbons can vary in thickness depending on what the recipe calls for from threads to strips. Once all the leaves are sliced fluff the strips with your fingers.

– Glenn (@cookwithglenn)