Chiffonade (French pronunciation: [ʃi.fɔ.nad]) is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. The technique can also be applied to crepes or thin omelets to produce strips.
"Chiffon" is French for "little rag" referring to the fabric-like strips that result from this technique. To chiffonade simply means to turn into rag-like strips, as seen in the picture.
See also 
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