If you're using it only as a flavoring agent, you can just pull the sprigs out at the end, but if you want to eat it and lamb loves rosemary it has to be very finely chopped.

WSJ: Too Many Cooks in the Kitchen? Not With the Right Plan

Its flavor combines the licorice zing of fresh fennel seed and anise with citrus and honey notes, but here's where the real magic comes in: Fennel pollen acts not just as a flavoring agent but as a flavor booster, instantly beefing up a dish's umami that deep savoriness and intensity that chefs struggle mightily to develop.

WSJ: Fennel Pollen: Culinary Fairy Dust