Basil and mint are the most common herbs that are cut with the chiffonade technique. That’s because they are large and flat, so easy to roll and slice. Smaller herbs are too tough to roll, but you could try it with other herbs like sage. (Sage has a much stronger flavor, so it’s unlikely you’ll want to strew a big pile of chiffonaded sage over a dish. But if you’re incorporating it into a sauce or a stew, that’s an option.) Some lettuces can also be chiffonaded, such as spinach, chard, sorrel, and arugula.