From Cookipedia

A demonstration of the chiffonade technique, using sage leaves

Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

The term comes from the French language. It means "made of rags" referring to the fabric like strips that result in this technique.

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