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A demonstration of the chiffonade technique, using sage leaves

Chiffonade (French pronunciation: ​[ʃi.fɔ.nad]) is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.[1] This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.[2] The technique can also be applied to crepes or thin omelets to produce strips.

This technique is unsuited to small, narrow, or irregularly-shaped herb leaves such as coriander, parsley, thyme, or rosemary due to there being less surface area for the knife to do a practical job.

"Chiffonade" means little ribbons in French, referring to the little ribbons you create while cutting.

See also[edit]


  1. ^ "Chiffonade". Merriam-Webster. Retrieved 27 November 2012. 
  2. ^ Escoffier, A. (1969). The Escoffier Cook Book; a Guide to the Fine Art of Cookery. New York: Crown. p. 90. ISBN 0517506629. 

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