Comments on: How to Cut a Chiffonade of Basil (or mint, spinach, etc.)

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 19 Mar 2024 12:24:45 +0000

In reply to AG.

Glad it was helpful for you!

By: AG

AG — Thu, 14 Mar 2024 16:44:50 +0000

Ingenious. Thank you.

By: Elizabeth Lindemann

Elizabeth Lindemann — Fri, 30 Aug 2019 17:42:12 +0000

I use this technique ALL the time! It’s definitely the easiest way I’ve found to cut basil.

By: Elizabeth Lindemann

Elizabeth Lindemann — Fri, 05 Jul 2019 22:36:53 +0000

In reply to Arkansas Granny.

Oh wow! Whoops, that’s just a typo. Thanks for letting me know, fixing it now!

By: Elizabeth Lindemann

Elizabeth Lindemann — Fri, 05 Jul 2019 22:35:22 +0000

In reply to Devorah.

Thanks for letting me know! I recently switched to a new email service and am still working out some of the kinks. I’ll add that to my list of questions to ask them! :-)

By: Devorah

Devorah — Thu, 20 Jun 2019 02:17:40 +0000

Always happy for your recipes! FYI, your emails are coming across different the past few times. It now says your full name, but doesn’t say Bowl of Delicious anywhere… not in the subject, author, or body. Anyway I just wanted to let you know! keep on rockin :)

By: Arkansas Granny

Arkansas Granny — Thu, 20 Jun 2019 02:12:16 +0000

It’s a great tasting recipe, easy to fix and the chiffonade technique lesson is awesome!
I do have a question. You mentioned ‘collared’ greens in the list of veggies that be used. Did you mean ‘collard’ greens, or are there 2 different greens with similar yet different taste or texture? If there are 2, where can the ‘collared’ greens be purchased?