I cook with fresh thyme fairly often and I actually have never been entirely sure if a sprig thyme is the main branch AND all the little branchlets off of it or if one of the branchlets is a sprig itself. I have always just estimated but the recipe I'm using right now calls for a lot of sprigs and it seems like a lot of thyme if the sprig includes multiple branchlets.
While I'm here, if anyone cares to comment, the recipe I'm usiing has as much rosemary as thyme and my husband hates rosemary (sad...I know) so I avoid using it. SHould I double up on the thyme or find another herb...or just forget it? I'm making brisket and rosemary and thyme are the only two herbs in the recipe.