Stainless steel herb chopper

Yes, the sharp stainless steel blades cut through the leaves cleanly without crushing them, which limits the oxidation responsible for browning. Just chop before serving and the result stays green for several hours. To keep it for a few more hours, store the chopped parsley chilled in an airtight container with a paper towel.

A medium half-bouquet (10 to 15 stems) is easily handled. Remove the toughest stems before chopping to avoid straining the blades and to achieve a more even chop. For larger quantities, process in two batches rather than overloading the bowl.

Yes, chives can be chopped in 3 to 4 rocking motions, and cilantro in 4 to 5. For basil, stick to 2 to 3 short strokes: its leaves are more delicate and quickly become mushy if you overwork them. The blade geometry preserves the aromas of all soft herbs.

Yes, the manual system allows you to control the fineness of the chop according to your needs: a fine chop to garnish your dishes at the last minute, a coarser chop to prepare your recipe bases.

Yes: rinsing with hot water is sufficient in most cases. The stainless steel blades do not catch herb leaves. No motor or electronic circuitry, so everything can be washed by hand without any special precautions. Wiping it dry before storing is enough to prevent streaks.

You have 30 days after receipt to return your order, with free returns from mainland France. The product must be complete, in its original packaging, unused or lightly used. Full refund to your original payment method within 10 business days after receipt of the package.