Chiffonade

Chiffonade French:  is a slicing technique in which leafy green vegetables such(a) as spinach, sorrel, or Swiss chard, or the flat-leaved herb like basil, are outline into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. The technique can also be applied to thin crepes or omelets to pretend strips.

This technique is non suited to small, narrow, or irregularly shaped herb leaves such(a) as coriander, parsley, thyme, or rosemary. It requires a consistent, flat surface area for the knife tothe ribbons.

"Chiffonade" means little ribbons in French, referring to the little ribbons formed from finely cutting the leaves in this technique.