Chiffonade in French means “rags” which makes sense since that’s basically what you’re making out of leafy herbs.  A nice way to chop herbs like basil, sage, and even mint into smaller portions before adding to a dish.  You don’t want to do this however until you’re ready to add them since the herbs tend to wilt.

Stack a few leaves upon one another.

Roll leaves tightly into a tube.

Slice perpendicular to the tube until you’re left with nice long strips of basil.

Grand.