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What We Mean By: A Sprig

Fine Cooking Issue 63
Photo: Scott Phillips
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When a recipe calls for a “sprig” of a fresh herb like thyme, rosemary, or mint, how much is that? While there isn’t a truly clear-cut answer, you can follow this guideline. Unless the recipe specifies otherwise, I think of a sprig as a single stem of a fresh herb about 4 inches long. But if the herbs I’m working with seem to be unusually sparse or bodacious, I’ll use a little more or less accordingly.

Rub dried herbs between the palms of your hands before using them. This crushing action helps release their flavor.


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