Photo: Dana Moos, Flickr
By using a technique called chiffonade (French for ribbon), you can create sliced herbs of any desired thickness. Take a pile of clean, dry mint or basil leaves and place the largest one on the table. Stack leaves by size, then roll into a tight log. Using a sharp knife, slice the log into discs, then separate. Voila -- perfect strands of herbs that will break apart easily during cooking without compromising their color or texture.