Chiffonading by the way, is a knife technique that produces thin "shreds" of whatever it is you are slicing.
I imagine getting chiffonaded would be quite unpleasant.
I'm sure what the person intended to say was "where can I get chiffonaded parsley" or maybe basil (both are very common ingredients in recipes. The answer is, you don't. The don't generally sell chiffonaded herbs, because the technique would make the herbs wilt in the packaging and go black.
It's a simple technique by the way. You roll the material up tightly, and slice (technically chop, because it's a push cut not a draw cut, but it's a very controlled chop) the roll into very thin strips, across the width
