In the Kitchen – What’s a Chiffonade?


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Chiffonade. It sounds light and frothy; like one of Ginger Rogers’ swirly gowns. The kind she wore when she danced with Fred Astaire.
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But it’s not.
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Or at least it’s not when it comes to cooking.

Chiffonade (shihf-fon-AHD) is a French culinary term. Derived from chiffe or rag, it can be used as both a verb and noun:

Verb: to finely slice herbs or leafy vegetables.

Noun: finely sliced or shredded herbs or leafy vegetables.

The easy how-to: stack herb leaves or greens, roll them into a nice fat cigar and slice thin or very thin.

What do you do with it? Throw a chiffonade into soups and stews, add it to a sauté or stir-fry or use it as a garnish. In a dish or on, ribbons of herbs will add color and lovely fresh flavor to your next meal.

Happy cooking and bon appétit!

More Tips, Tricks & Tools

What’s your favorite herb? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for lots more to read, see & cook! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2012

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