Chiffonade

Chiffonade

Chiffon: rag (French)
-ade: a suffix denoting action, or a product of action (Latin)

Chiffonade is a technique where herbs or leafy greens are cut into thin strips, resembling rags. It is used for leaves that are all a similar, regular size and not too small. It is good for herbs like basil and sage or green leafy lovelies like spinach but not so cool for herbs like rosemary due to the size of the leaf.

  1. Layer the green or herb into a small pile.
  2. Roll the up the pile into a pipe.
  3. Cut through the pipe in thin strips.
  4. Ta da! Ribbons and rags of greenness.