A cutting technique used to cut leafy vegetables and herbs into thin strips or ribbons.

To chiffonade basil leaves for example: Remove stems from 5-10 basil leaves. Place basil leaves in a stack on top of each other with the larger leaves on the bottom. Roll the leaves up tightly lengthwise into a cigar shape. Use a sharp knife to slice very small strips crossways. The basil strips should look like delicate ribbons. This is a great way to introduce herbs into salads, fresh spring rolls or a as a lovely garnish. Most anything with leaves can be chiffonaded. Chiffonade is good for breaking down hearty greens like chard and kale, or a new way to make a spinach salad. One caution- if you slice too thin, you can bruise delicate herb leaves, often making them discolored and bitter.

Helpful hint on Chiffonade of Basil: Put the chiffonade of basil in some cool water if not using it right away. The basil will stay green, the water will turn black. Put the cut basil on some paper toweling when ready to use to remove excess moisture!