Chiffonade
noun /ˌʃɪf.əˈnɑːd/ — Leafy herbs or greens cut into fine ribbons.
Definition
A cutting technique in which leafy herbs (basil, mint, sage) or greens are stacked, rolled, and sliced into thin, delicate ribbons. Maximizes surface area and releases aromatics without bruising.
Beyond the definition
The chiffonade is knife work as care — patience expressed in thin ribbons of green, the scent of basil rising as you cut.
Origin & history
French: from 'chiffon' (rag, scrap of cloth) + '-ade'. The thin strips resemble small rags of fabric. Entered English culinary vocabulary in the 19th century.
Example sentences
Illustrative sentences for learning, not verified community posts or sourced quotations.
Fresh basil chiffonade scattered over tomatoes: summer on a plate.
She chiffonaded the sage into the butter in the final minute — the heat barely touched the herb, preserving its fragrance.
A rough chop releases the same flavor but the chiffonade is how you say: this dish deserves the best version of this herb.
How to use it
This entry uses a noun. Follow the examples for articles and singular or plural forms; not every noun takes “a” or “an.”
Choose “Chiffonade” when the meaning fits your context: A cutting technique in which leafy herbs (basil, mint, sage) or greens are stacked, rolled, and sliced into thin, delicate ribbons. Maximizes surface area and releases aromatics without bruising.
Synonyms
ribbon cut, fine strip
Antonyms
rough chop, whole leaves
Related words
Chiffonade vs julienne
Chiffonade is used specifically for leafy greens cut into fine ribbons. Julienne is a universal term for cutting any vegetable into thin, matchstick-sized strips.
Word in the Wild
See how this word appears in life, language and stories.
Illustrative sentences and imagined stories for learning — not verified sightings, interviews, or sourced quotations.
Fictional scene
Baker Preparing Pastry And Herbs
On a warm kitchen counter, a baker works with folded pastry layers and freshly cut green herbs, emphasizing texture and precision.
Chiffonade is the slicing of greens into delicate ribbons. The presentation of these herbs alongside layered pastry highlights the precision required for the technique, which maximizes aromatics and elegant presentation.
Image credit: Wordspun · AI-generated conceptual illustration
Questions about this word
What does "Chiffonade" mean?
Chiffonade is noun meaning: Leafy herbs or greens cut into fine ribbons.. A cutting technique in which leafy herbs (basil, mint, sage) or greens are stacked, rolled, and sliced into thin, delicate ribbons. Maximizes surface area and releases aromatics without bruising.
Where does the word "Chiffonade" come from?
French: from 'chiffon' (rag, scrap of cloth) + '-ade'. The thin strips resemble small rags of fabric. Entered English culinary vocabulary in the 19th century.