Chiffonade, French for ‘made of rags’ is an easy technique with beautiful results, like in the scent leaf bits which garnished my Tuwon Shinkafa in pepper soup.
Here’s how to chiffonade soft herbs
Arrange in a pile.
Roll length ways into a tight ‘cigar’
Using a sharp knife, slice 1 – 2 mm rings across the ‘cigar’ from one end to the other.
When you’re done, fluff up the cut ends with your fingertips to separate the shreds. Use immediately as the edges will darken.
Sprinkle over soups, salads, and other dishes.
This technique also works with some larger leaves – lettuce, cabbage, etc.