Bunch
A bunch is fresh herbs or vegetables sold tied together. Sizes vary from shop to shop, so here is roughly how much a recipe means by one.
A bunch is a handful of fresh herbs or vegetables held together with a rubber band, a twist tie or string, the way they are sold. Recipes use it for parsley, cilantro, dill, mint, scallions, radishes, kale, chard and asparagus. It is not a fixed amount. A bunch of parsley in one shop can be twice the size of a bunch in another.
How to use it
When a recipe says "1 bunch", it usually means the size sold in the country the recipe comes from. These are rough guides:
| Bunch of | Rough weight | What you get |
|---|---|---|
| Parsley or cilantro (US) | 50 to 100 g | about 1 to 1½ cups loosely packed leaves |
| Parsley or cilantro (UK pack) | 25 to 30 g | about ½ cup loosely packed leaves |
| Dill | 25 to 50 g | about ½ to 1 cup chopped |
| Scallions | 100 to 150 g | 6 to 8 onions |
| Asparagus | 450 to 500 g (1 lb) | 12 to 20 spears |
If a recipe gives the weight as well, follow the weight and weigh the leaves on a kitchen scale.
For herbs, the stems count toward the weight you buy, but most recipes want only the leaves. Tender stems of parsley and cilantro are full of flavor and can be chopped in with the leaves. Woody stems of rosemary and thyme should be pulled off. A single stem with its leaves is a sprig.
How to store it
Trim the ends and stand soft herbs such as parsley, cilantro and dill in a glass with 2 to 3 cm (1 inch) of water. Cover loosely with a bag and keep in the fridge. Change the water every two days. Basil is the exception: keep it in water at room temperature, because the cold turns it black. Wrap hard herbs in a damp paper towel in a bag.
Common mistakes
- Using a huge supermarket bunch where a small one was meant, so the herb overpowers the dish. When in doubt, start with half and add more to taste.
- Chopping the herbs while they are wet. Dry them first, or they bruise and turn to paste.
- Leaving the rubber band on in the fridge. The leaves under it rot first.
In recipes
You will see "1 bunch cilantro, chopped", "a small bunch of dill" and "½ bunch scallions". "A large bunch" in a British recipe is often about the size of a standard American one.
Related terms
- SprigA sprig is a single small stem of a fresh herb with its leaves still on, about 5 to 10 cm long. Here is how much a sprig gives and how to use it.
- HandfulA handful is the loose amount you can hold in one cupped hand. For leafy herbs and greens it is roughly 15 to 30 g. Here is how to judge one.
- StalkIn most recipes a stalk of celery means one rib, not the whole bunch. Here is what stalk means for celery, lemongrass, rhubarb and broccoli.
- HeadA head is a whole, compact vegetable such as garlic, lettuce, cabbage, cauliflower or broccoli. Here is how big one usually is and how to cut it.
- Kitchen scaleA kitchen scale weighs ingredients in grams or ounces, which is far more accurate than cups for baking. Here is how to use one and the tare button.