---
title: "Sprig: what it means in cooking — Tiny Plates"
description: "A 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."
url: "https://www.tinyplates.dev/glossary/sprig"
---

# Sprig

A 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.

Also called Sprigs, Herb sprig.

A sprig is one small stem of a fresh herb with its leaves attached, cut from a larger [bunch](https://www.tinyplates.dev/glossary/bunch). Recipes use it for thyme, rosemary, oregano, dill, mint, parsley and tarragon. A sprig is usually 5 to 10 cm (2 to 4 inches) long. It is meant either to cook whole and come out before serving, or to be picked over for its leaves.

## How to do it

Whole sprigs in a stew, braise, roast or stock:

1. Add the sprigs whole, alone or tied together with kitchen twine as part of a [bouquet garni](https://www.tinyplates.dev/glossary/bouquet-garni).
2. Let them cook with the dish. Woody stems will not soften.
3. Remove them before serving. Most of the thyme leaves will have dropped off into the dish, which is what you want.

To pick the leaves off thyme or rosemary, hold the top of the sprig and run the fingers of your other hand down the stem, against the direction the leaves grow. For soft herbs, pinch off the leaves and small tender stems.

## How to use it

How much a sprig gives depends on the herb:

| One sprig of    | Rough leaves             |
| --------------- | ------------------------ |
| Thyme           | about ¼ teaspoon leaves  |
| Rosemary        | about ½ teaspoon chopped |
| Mint or basil   | 4 to 8 leaves            |
| Parsley or dill | about 1 teaspoon chopped |

If you only have dried herbs, use about ⅓ to ½ teaspoon of dried thyme or oregano in place of 3 to 4 fresh sprigs. Dried herbs are stronger by volume.

## Common mistakes

* Leaving woody rosemary or thyme stems in the dish. They are tough and unpleasant to bite.
* Counting a long branch as a sprig. If your rosemary comes in 20 cm branches, cut each into two or three sprigs.
* Adding delicate herbs such as basil, mint or dill at the start of a long cook. Add them at the end or as a [garnish](https://www.tinyplates.dev/glossary/garnish).

## In recipes

You will see "2 sprigs fresh thyme", "a sprig of rosemary" and "mint sprigs, to garnish". "Leaves from 4 sprigs of thyme" means pick the leaves and discard the stems.

## Related terms

* [BunchA 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.](https://www.tinyplates.dev/glossary/bunch)
* [Bouquet garniA bouquet garni is a small bundle of herbs, usually thyme, bay leaf and parsley stems, tied together to flavor stocks, soups and stews, then removed.](https://www.tinyplates.dev/glossary/bouquet-garni)
* [GarnishA garnish is a small edible finish added to a dish just before serving, such as herbs, citrus zest or toasted seeds, to add flavor, texture and color.](https://www.tinyplates.dev/glossary/garnish)
* [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.](https://www.tinyplates.dev/glossary/stalk)
* [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.](https://www.tinyplates.dev/glossary/handful)

[More in measurements](https://www.tinyplates.dev/glossary/category/measurements)[Every term from A to Z](https://www.tinyplates.dev/glossary)