How to Chiffonade Mint Leaves

MInt is simple to grow in a sunny container in your kitchen.

There are 11 species and innumerable cultivars of mint. Spearmint and peppermint lead the pack as favorite flavors. The mints vary by leaf size, plant size and most importantly the flavor of the mint oil. Interesting hybrids have been produced such as pineapple mint and chocolate mint. The mint leaf has numerous veins and is delicate and prone to bruising. Crushing the leaves into a liquid and then discarding the solids, brings out the flavor. A more attractive way to use the mint leaves is to chiffonade them. This prevents bruising and makes decorative slender slices for garnishing or to add to foods.

Things You'll Need

• Chef knife
• Knife steel
• Rag

Instructions

1. Sharpen your chef knife. A very sharp knife is required to chiffonade so you do not bruise the mint leaves and so the slivers of leaf are cut completely through. Well-honed cutting utensils also reduce the chance of cuts because the knife is not as likely to slip or roll.

2. Hold your knife blade at a 45-degree angle and swipe it back and forth on both sides two or three times. Sight down the length of the blade to check for burs and nicks that the steel still needs to remove.

3. Collect mint leaves from the plant or from a bunch stored in a glass of water in the refrigerator. Pull or cut them from the thick stem. Wash them if you've just gotten them from the plant. Stack the leaves on top of each other in thin sheaves. FineCooking.com says ten leaves or fewer will make a workable stack. Roll the leaves lengthwise until they are a tight package.

4. Slice through the mint package with a repetitive rocking motion with one hand while the other hand holds the mint bundle. Keep your fingers tucked in where they are holding the mint and use the tops of your fingers to stabilize the bundle.

5. Make each slice as close together as possible. This makes the finest and prettiest chiffonade. Spread the cut slices out and sprinkle on foods. The chiffonade must be used quickly before the cut surfaces darken, so cut only as much as you need.

References

• Fine Cooking: Knife Skills- Cutting a Chiffonade of Basil
• Epicurious: What to Cook Now-Mint
• University of Vermont: Mentha; Dr. Leonard Perry