When cooking with something like thyme, which often has multiple stems attached to one another, does a recipe calling for 2 sprigs of thyme refer to 2 individual stems, or does sprigs refer to the multiple attached stems that you pull out of the bundle? Thanks!
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?
Related: Quick Tip: When To Use Dried Herbs vs. Fresh Herbs
(Image: Emma Christensen )