Q: 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 Tessa
Editor: 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
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I agree with the Editor's note - it can be a judgment call depending on how lush your herb stems are. It may also depend on whether the recipe calls for the herbs to be minced (in which case I'd use less), or put in whole in a bouquet garni and then removed (in which case you can use more, since the herbs won't remain in the dish permanently). Also, I tend to use less of woodier herbs like thyme or rosemary than I do of softer herbs like parsely or cilantro.
Good question. A judgement call is pretty much *useless* when trying a new (to you) herb and/or a new recipe. I cook with fresh herbs often & love to experiment. However, these days I find myself curbing my adventurous spirit for fear of ruining an entire meal due to a bad 'judgement call'. This is especially true if I'm preparing foods I don't cook on a regular basis.
I love to try new recipes but tend to skip over those that call for a *sprig* of this or that unless it also provides an approximation (such as, roughly 1/4 cup). That I can work with. Otherwise, I'm not going there in our current economy. I know I'm missing out on some great dinners but I just can't take the risk right now. Maybe next year..