How do you prepare basil leaves (or mint) before chiffonading to avoid bruising?

Question

Learn how to prepare basil or mint to prevent bruising during chiffonade.

Answer 1

Gently rinse and thoroughly dry the basil or mint leaves before chiffonading. Moisture and rough handling are the primary causes of bruising.

Detailed Explanation:

Bruising in delicate herbs like basil and mint occurs when their cell walls are damaged, releasing enzymes that cause discoloration. To prevent this before chiffonading, follow these steps:

1. Rinse Gently: Submerge the basil or mint leaves in a bowl of cold water. Gently swirl them around to remove any dirt or debris. Avoid rubbing or scrubbing the leaves, as this can cause bruising.

2. Dry Thoroughly: This is crucial. Excess moisture makes the leaves more susceptible to damage. The best method is to use a salad spinner. If you don't have one, carefully pat the leaves dry with a clean, soft kitchen towel. Ensure both sides of each leaf are dry.

3. Stack Carefully: Once dry, stack the leaves on top of each other, with the largest leaves at the bottom and the smallest at the top. This prepares them for the chiffonade cut.

4. Roll Loosely: Roll the stack of leaves loosely into a cigar shape. A tight roll can also cause bruising.

5. Chiffonade with a Sharp Knife: Use a very sharp knife to slice the rolled leaves into thin ribbons. A dull knife will crush the leaves instead of slicing cleanly, leading to bruising.

Pro Tip:

Avoid preparing the chiffonade too far in advance. Basil and mint are best used immediately after cutting to preserve their fresh flavor and vibrant color. If you must prepare them ahead of time, store the chiffonade in an airtight container lined with a slightly damp paper towel in the refrigerator for no more than a few hours.