Chiffonade

The technique of stacking, rolling, and slicing leafy herbs or greens – such as basil, spinach, or lettuce – into thin, ribbon-like strips for garnishes, salads, and soups. The term comes from French for “little ribbons.” Chiffonade maximizes surface area for aroma release while creating elegant presentation.

Stack leaves flat, roll tightly like a cigar, then slice perpendicular to create uniform strands.
Use a sharp chef’s knife to avoid bruising delicate leaves.
Pat herbs dry thoroughly to prevent slipping during slicing.
Slice just before serving to preserve color and aroma.
Reserve chiffonade tops as decorative accents on plated dishes.

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Cutting, French, Technique