Recipe calls for "Bruised Rosemary?"?

I am making a really fancy dinner for Valentine's Day for me and my man and I found this Beef Tenderloin recipe that calls for 4 sprigs of bruised rosemary. I obviously know what rosemary is but I have no clue on how to bruise it. I have never heard of this term can someone please explain it to me? It also calls for 2 cloves garlic but I already have the refrigerated minced garlic in the jar so how many teaspoons do you think is equivalent? There is really no need to waste money on something I already have..lol. Thanks for any help!