Fresh thyme can be added to a recipe whole with the stem, or the leaves can be removed from the stem and then sprinkled into a dish. If a recipe calls for a “sprig” of thyme, the leaves and stem should be kept intact. If a recipe calls for “fresh thyme,” the leaves need to be pulled off of the stem.

Thyme. Thyme is a tiny-leafed herb that grows in small clusters of 3 to 5 leaves on a woody stem. What is a sprig of thyme? A sprig of it is the 3 inches at the terminal end of the stem.

If a recipe calls for a “sprig” of thyme, the leaves and stem should be kept intact. How much is a sprig of thyme dried? 2 Answers. Two sprigs of thyme will yield perhaps a tablespoon of leaves when stripped from the stem, depending on the size of the sprigs.

In most cases, the leaves on sprigs of thyme will fall off during the cooking process. You will need to fish the stems out before serving your dish as the stems can present a choking hazard similar to fish bones.

A sprig is generally defined as a 2- to 4-inch piece of the herb plant. You can substitute about 1/2 teaspoon of dried herb for a sprig; however, be sure to read the recipe before you decide to substitute.

Oregano. It’s often too pungent to eat raw, so fresh oregano is best when used in the last 15 minutes of cooking, according to Newgent. Fresh oregano makes a great accompaniment to a pot of beans, a lemony marinade or a simple marinara sauce.

Mostly, but not entirely. It’s not often that I’d choose a dried herb over fresh. The flavor difference between fresh and dried thyme is huge, with fresh thyme being softer and more complex; dried can be bitter. But dried oregano adds a flavor that both compliments and complements, without dominating other ingredients.

Bring the water to a boil. Wash the oregano thoroughly. Place the oregano sprigs in a mug, and pour over the boiling water. (Alternate method: If you prefer, you can also chop the oregano leaves and place them in a tea strainer before steeping.)