July 1

Knife Skills: How To Chiffonade

Cooking Basics, How To


Nearly EVERYONE loves fresh basil!! Whether made into a pesto or just sprinkled over fresh-made bruschetta, its flavor can’t be beat! In order to get the best flavor and avoid bruising, always use a sharp knife and chiffonade the leaves. You might be asking, Chiffon-what?

Chiffonade is a classic knife cut used for large-leaved herbs like basil, mint, and sage, and leafy greens such as spinach, kale, and Swiss chard. This quick video will show you how! Happy Chopping! Enjoy!

Mrs. Dornberg

About the author

Cheryl Dornberg, NBC-HWC, is a national board-certified health & wellness coach and culinary nutrition expert who is passionate about using the power of food to achieve optimal health and increase longevity. She specializes in motivating and empowering individuals to create sustainable & consistent dietary and lifestyle habits that support the management and prevention of chronic health conditions, increase longevity, and improve overall quality of life.


Cooking Basics, Knife Skills, Open Content

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