How to prep rosemary
 You can add whole sprig of rosemary to a dish -- tossed in with roasted vegetables, submerged in soups, stews, tied to or tossed alonside roasted meats - when you want the flavor but not the texture of the leaves. Just discard the sprigs before serving the dish. |
| More often though, it makes sense to finely chop rosemary. First, you have to remove the leaves from the woody stems. Hold a sprig upright with one hand, then pull the leaves downard against the direction of growth. Pull away the remaining top leaves separately. |  |
| Put the leaves in a pile, rock your knife across them, and occasionally bring them back into a pile. Chop until they're as fine as you like. Coarsely chop them for longer cooking dishes. For quick cooking dishes, or to add at the end of longer-cooking dishes, finely chop them. |  |
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