also chiffonnade, food preparation technique, 1877, from French chiffonade, from chiffon (see chiffon) + -ade. In reference to the condition of the leafy stuff after it is so treated.

1. To thinly slice. 2. Thinly sliced herbs or vegetables often used as garnish.

Finely shredded herbs made by rolling leaves, which are then sliced finely.

[French] a very fine julienne of vegetables usually associated with leafy herbs, lettuces, or greens.

To slice an herb or leafy vegetable into thin ribbons. This is easy to accomplish by stacking then rolling the leaves and slicing.

(shihf-uh-NAHD) –  (1) This is a French word, which comes from the word “chiffon” which means, “rag”.  In culinary terms, a chiffonade describes a way of cutting herbs and lettuces into thin strips or [..]

[French] a very fine julienne of vegetables usually associated with leafy herbs, lettuces, or greens.

This refers to thin strips or shreds of Jamaican vegetables (classically, Jamaican sorrel and lettuce), either lightly sautéed or used raw to garnish Jamaican soup recipes. T

To slice into very thin strips or shreds. Literally translated from French, the term means "made of rags".

Very finely shredded or sliced leafy vegetables or herbs, such as spinach or basil leaves. This is achieved by stacking the leaves, rolling the leaves lengthwise into a tight tube and then thinly slic [..]

Finely shredded vegetables, usually herbs, most often to be used as a garnish.

A French culinary term for a cut of thin strips. Various leafy herbs and lettuce are prepared in this fashion.

Delicate looking curlicues of shredded or finely cut vegetable leaves used to garnish a plate or soup.

Is the French term for a particular knife cut where herbs and leafy greens are cut into thin strips.

finely cut vegetable strips used to garnish soups, raw, or simmered in butter. Lettuce and sorrel often are used in this manner.

To chiffonade is the cutting method of tightly rolling up greens or herb leaves, and cutting them into thin strips.

finely cut vegetable strips used to garnish soups, raw, or simmered in butter. Lettuce and sorrel often are used in this manner.

Chiffonade: A fine julienne of a leaf vegetable or herb.