Well,with herbs,you use twice as much fresh as dried. The dried herbs being stronger. That's one way to look at it. But I have a zester which cuts the colored part off in tiny julienne strips. Perfect for our needs.
It is only a couple inches long,& the cutting end looks like mini brass knuckles. The "finger holes" have a cutting edge on one side. Kinda semi-fluted you might say.
It does take a little practice to get good at using it,as I found out. But it's way better than using a peeler. You get less pith with the zester.
Everything works if ya let it-Roady(meatloaf)