Multiple sized holes to fit a variety of herbs and leafy greens; kale, chard, collard greens rosemary, oregano, thyme, parsley, tarragon and more. Place stem into the smallest hole it will fit and pull through to strip the leaves off in a fraction of time.
Blade edge chops herbs or strips the leaves right into your pan or dish. Use more of the plant for less waste.
Safe storage with a protective cover for the blade.
