sprigs

Sprig is a term used to describe a small shoot or twig taken from a plant. A sprig typically consists of a slender stem with some leaves and, sometimes, flowers. The word is commonly applied to herbaceous plants, ornamental shrubs, and trees, and it is used in both botanical and culinary contexts.

In horticulture, sprigs are often cut from a parent plant and used to propagate new growth. They may include buds or nodes that develop into shoots when planted in soil or propagating medium. Sprigs are also employed in turf management, where short sections of stolon or rhizome are planted to establish warm-season grasses. The practice of using sprigs for propagation differs from large cuttings or grafts in size and handling but serves to initiate new plants or patches of growth.

In culinary usage, sprig denotes a small branch used to flavor dishes or beverages. A sprig of rosemary, thyme, mint, or parsley is placed in soups, stews, sauces, or cocktails to impart aroma. Sprigs are typically removed before serving if they are not meant to be eaten, though some tender herbs may be used as edible garnishes.

Other uses include decorative or perfumery contexts, where sprigs serve as ornamental elements or as sources of essential oils. In general, the term conveys a concise, proportional piece of a plant that is notable for its potential to flavor, propagate, or ornament, rather than for its full size or mature form.