Stainless Steel Herb Stripper with 9 Holes for Kale

Thyme and basil stems fit the smaller holes, and rosemary and thicker stems move up the sizes. The holes run from 1 mm to 15 mm, so one tool covers thin herb stems and thick greens ribs. Start with a small hole and step up if a stem sticks.

Yes. The widest holes, at 13 mm and 15 mm, take thick kale, chard and collard stems. Pull the stem slowly from the top and the leaves come off whole. Very thick ribs may need a second pull to clear the hole.

The blade is 430 stainless steel, a food-grade steel that resists rust and corrosion and will not warp. Rinse it after use and dry it fully before storing. The PP protective cover keeps the blade covered in the drawer.

For a single small sprig, hand picking is fine. For a full bunch of rosemary, kale or chard, the holes win. You pull each stem once instead of picking leaf by leaf, and the leaves stay whole instead of getting crushed in your fingers. If you buy fresh herbs every week, the time saved adds up fast, and the tool costs less than a few bunches of pre-cut herbs.

Yes. The rounded blade strips large leaves and also cuts vegetables, dough and fruit. It is a light prep blade, not a chef's knife, so use it for soft produce and keep your heavier knife for hard vegetables.