oh yes, the importance of how to roll herbs (and other leafy things) for chiffonading. i love everything about these little drawings from illustrated bites. i may just re-post them all. also, a proper chiffonade not only makes leafy food manageable to eat, but it can totally change the appeal of something – like stir fry with collards and cabbage. recently, my default is to throw everything green into a wok (celery, leeks, broccoli, etc.) and add liquid aminos or shoyu sauce. fast, healthy, good.


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