Why is chiffonade typically done last in the prep process for herbs?

Question

Understand why chiffonade is typically one of the final herb prep steps.

Answer 1

Chiffonade is typically done last to prevent bruising and oxidation of the delicate herbs, preserving their fresh flavor and vibrant color until serving.

Detailed Explanation:

Chiffonade, a slicing technique that creates thin ribbons of leafy greens or herbs, is best performed right before serving or incorporating the herbs into a dish. This is because the cut edges of the herbs are highly susceptible to damage. The act of cutting itself can bruise the leaves, releasing enzymes that lead to oxidation. Oxidation causes the herbs to darken, wilt, and lose their aromatic oils, diminishing both their visual appeal and flavor. By performing the chiffonade just before use, you minimize the time the herbs are exposed to air and potential damage, ensuring they retain their freshness and vibrancy. The goal is to deliver the most flavorful and visually appealing herb garnish or ingredient possible.

Pro Tip:

To further protect your chiffonade herbs, consider lightly misting them with water and storing them in an airtight container lined with a slightly damp paper towel in the refrigerator if you absolutely must prepare them ahead of time. This will help maintain their moisture and prevent them from drying out.