Sent by TessaEditor: This can be something of a judgement call. If the individual stems are very full of leaves, then I usually use one stem. If the stems are more sparse, I use the whole sprig with its attached stems. If some of the joined sprigs are very small and I like the flavor of the herb, I often toss them in regardless!
Readers, how do you cook with whole sprigs of herbs?
(Image: Emma Christensen )