How to prep rosemary

by Cookthink

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.