How to Julienne Mint


To julienne is a method of cutting vegetables and herbs into long, thin strips. When slicing herbs and leafy vegetables in this manner, it is also commonly called a chiffonade, which means "made of little rags" in French. It makes for an eye-pleasing presentation and mint works particularly well with this method. Use the finely sliced mint to sprinkle on top of cooked dishes or to garnish beverages. Once cut, the leaves will begin to darken rather quickly, so hold off on slicing the mint until right before you intend to use them.

Things You'll Need

  • Paper towels
  • Knife
  • Cutting board
  • Rinse the mint under cold water and dry it thoroughly with paper towels. Pinch the leaves from the stems or chop them off.

  • Stack several leaves, about 10 or so, on top of each other. Roll the leaves tightly lengthwise into a tube.

  • Thinly slice the tube into strips. Fluff the sliced mint to unfurl the strips and use immediately.

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