Luis
4 Oct 2026
Spring greens plate
Chard and kale from the farmers market go through the largest hole nicely. I'm eating more greens because it's less work.
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ReportReady to ship4.650 reviews
Herb and Kale Stripper
Pulls the leaves off thyme, rosemary and kale in one stroke, then chops them with its own edge.
€13.99
Picking thyme leaf by leaf takes longer than the cooking. Pull the sprig through the right hole in this herb stripper and the stalk slides out bare, leaves gathered on the other side.
1
Can't be delivered to Bosnia and Herzegovina, Faroe Islands, Gibraltar, Ireland, Liechtenstein, Luxembourg, Malta, Monaco, Montenegro, San Marino, Slovakia, Ukraine and Vatican City. Every other country in our European store is fine.
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5-Blade Herb Scissors
Strip the woody herbs, snip the soft ones. €14.99
- Holes from 3 mm to 15 mm
- Stainless steel, 12.3 × 6.9 cm
- Sharpened edge under a guard
- Thyme, rosemary, kale, chard
Stripping herbs
Bare stalks out, whole leaves left behind
Picking by hand
- Thyme comes off a few leaves at a time
- Rosemary stalks snap partway down
- Kale needs a knife run along each rib
- Green fingertips by the end
With the stripper
- One pull per sprig, with the leaves held back by the steel
- Woody rosemary strips cleanly instead of snapping
- Kale ribs go through the 12 or 15 mm holes
- Unclip the guard and chop on the same board
Why it works
The hole fits the stalk, not the leaves
Each hole lets a bare stem through but is too narrow for the leaves growing from it. As you pull, the steel stops each leaf while the stem slides on.
- 1
Nine holes in one sheet
They step up from 3 mm to 15 mm, so a wiry thyme sprig and a thick chard rib each have a hole that fits.
- 2
Steel that stays flat
A kale rib drags hard on the edge of its hole. Stainless steel keeps its shape where a plastic leaf would bend.
- 3
Leaves come away whole
They land in a small heap, ready for the pan or for the sharpened edge.
How to use it
Thread, hold, pull
- 01
Find the hole
Pick the smallest hole the bare stem will pass through. Thyme suits the 3 mm end; kale and chard need the 12 to 15 mm holes.
- 02
Pull the stem
Push the cut end of the stem through from the front, hold the steel and pull. The leaves gather on the near side.
- 03
Chop with the edge
Unclip the guard to use the sharpened edge on the stripped leaves, then clip it back on before it goes in the drawer.
Close up
A hole for every stalk
Small holes
The 3 to 5 mm holes take thin stalks of thyme, oregano and tarragon.
Large holes
The 12 to 15 mm holes take the thick ribs of kale, cavolo nero and chard.
Guard
Clips over the sharpened edge. Slide it off to chop the stripped leaves on a board.
Compared
Stripper or fingers?
Running your fingers down a stalk works on soft thyme but snaps tough rosemary and leaves kale ribs ragged. The steel edge holds every leaf back evenly.
| Compared | This productSteel stripper | Fingers | Knife along the rib |
|---|---|---|---|
| Thin thyme stalks | Yes | Yes | No |
| Thick kale ribs | Yes | No | Yes |
| Leaves stay whole | Yes | No | Yes |
| Green fingers after | No | Yes | No |
Before it goes away
Dry steel under the guard
- 01
Rinse under the tap
Running water lifts the leaf bits out of the holes.
- 02
Wipe away from the edge
Use a cloth and move it off the sharpened side, never along it.
- 03
Guard on once dry
Wet 430 steel marks with spots, so the blade must be dry before the guard clips back over it.
Try it at home
Use it for 30 days. If it doesn't earn its place, send it back.
Tracked delivery across Europe, usually 8 to 15 business days. Free on orders over €59, otherwise €4.99. EU prices include VAT, so there's nothing to pay on arrival. If it isn't right for your kitchen, tell us within 30 days and we'll arrange a free return.
Questions
Anything with leaves on a firm stem: thyme, rosemary, oregano, tarragon, kale, cavolo nero and chard. Soft herbs like basil are easier to pick by hand.
Yes, one side is ground to a cutting edge for chopping leaves. Keep the green guard clipped over it whenever the stripper is not in use.
Fold the leaf in half along the rib, push the cut end of the rib through a 12 or 15 mm hole and pull firmly. The leaf tears away from both sides in one strip.
Our supplier sells this steel version singly. It replaces the cheap plastic leaf shaped strippers, which flex on kale ribs and have no cutting edge.
Reviews
4.6
50 reviews
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Imogen K.
4 Oct 2026
Cavolo nero sorted
Cavolo nero for a ribollita, every leaf off the stalk in one pull. Saves so much time over a knife.
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ReportKyle W.
4 Oct 2026
Nice, not sure about the edge
Stripping part is great. Haven't found the sharpened edge that useful for chopping, I still grab a knife. Stripping alone is worth it.
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ReportWei
4 Oct 2026
Pretty good
Works well. Not great for basil though.
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ReportThomas P.
4 Oct 2026
Oregano for the pizza
Fresh oregano for homemade pizza sauce used to be a chore. Pulled through the smaller holes and the leaves came off clean, ready to chop with the edge.
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ReportDaniel P.
4 Oct 2026
simple and it works
Simple, solid, works on thyme and kale.
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ReportMegan
4 Oct 2026
Wedding rehearsal dinner
Prepped herbs for the rehearsal dinner, forty guests, and the thyme and rosemary went through so fast I stopped timing it. I did the whole lot standing at the counter with a bowl in front of me. Would have taken my sister and me an hour with fingers. I finished in about fifteen minutes.
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ReportFiona
4 Oct 2026
Marinade herbs
Rosemary and thyme for a lamb marinade took a minute. Strip, chop, mix with oil and garlic.
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ReportKelsey
4 Oct 2026
Easy kale for the pot
Kale for soup is quick now. Pull and drop it in the pot.
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ReportMatthew Roberts
4 Oct 2026
Fingers are quicker for a sprig
Works, but for the odd sprig of thyme I find it quicker to just run my fingers down the stem. Probably better if you do big batches.
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