Chiffonade is a cooking technique in which herbs or leafy green vegetables are cut into uniform thin strips.  To achieve this, the leaves to be cut are stacked into a pile, the pile is then rolled tightly, like a cigar.  The roll is then cut across with a sharp knife.  The result is a pile of thin, uniform shreds that have many culinary applications.  The technique is usually used with leafy herbs, like basal, mint or sage.  It is also an excellent way to shred such greens as spinach, chard, collards and Romaine lettuce.