How we tested
Is there an easier way to achieve finely minced parsley than rocking a chef's knife back and forth a hundred times? We tested several kinds of herb choppers and mincers to find out.
The first gadget tested was a stainless steel mill. It has a hopper in which you put the herbs and a series of small blades that chop them when you turn a hand crank. For all of the herb choppers tested, we used basil, parsley, rosemary, and garlic. The seemingly solid mill gagged on each one, and they had to be pinched and pried out of the hopper.
Next in line were herb rollers, which depend on a row of wheel-like blades that are pushed back and forth over the item to be minced by means of a handle or some sort of protective casing. Rollers are comfortable, easy to use, and fast—so fast that they crushed and bruised the parsley and basil leaves into a slimy green mush in about 30 seconds. The rosemary and garlic didn't fare too much better, being reduced to odd-shaped bits and pieces, and the garlic tended to stick to the blades.
The most newfangled entry in our lineup was a product that featured a round plastic case with a ripcord inside that, when pulled and released, turned a blade that tore up everything we gave it into large, rough, unevenly sized pieces. And more pulls of the ripcord didn't help much. A beat-up clove of garlic looked much the same after 75 pulls as it did after 25.
Unfortunately all of these gimmicky gadgets failed to get the job done. We suggest you stick with your chef's knife.