- How To Store Rosemary For The Freshest Flavor
- In the refrigerator
- In the freezer
- Drying options
- How to freeze fresh herbs whole or as flavoring blends
- Tips For Harvesting And Drying Rosemary
- Harvesting Rosemary
- How to Dry Fresh Rosemary
- How to Store Rosemary
- Dry Rosemary: A Historical Perpective
- Polenta and grilled radicchio with rosemary and anchovy sauce
- Lamb tagine with figs and rosemary
- Black pepper, fennel and rosemary biscotti
- Red mullet with rosemary butter
- Rosemary, tallegio and leek pizza
- Rosemary and potato tart with a rye crust
- Apple cake with rosemary crumble
- Rosemary and chocolate brownie
- Aromatic brined fried chicken with charred lemon and rosemary
- Rosemary and lemonade bourbons
- Cracked Rosemary
- History of Rosemary
- What is Rosemary?
- How to Harvest Rosemary
- 4 Ways To Dry Fresh Rosemary
- How to Store Dried Rosemary
- More Easy Preserving Tips
- Connect with Hidden Springs Homestead
- How to Grow and Dry Your Rosemary
- Why Rosemary?
- Choosing the Right Location
- Growing Rosemary
- Drying Rosemary
- How to Dry Rosemary
- Uses & Takeaways
- All About Rosemary: From Growing to Harvesting
How To Store Rosemary For The Freshest Flavor
Rosemary is a pungent member of the mint family that is available year-round if you live in a warm climate; however, a rosemary plant may not survive in a colder climate. It is therefore essential that you preserve the herb when you have it available. There a numerous ways to do this.
In the refrigerator
The refrigerator is one of the best places to store fresh herbs, even hardier ones like rosemary. In order to keep your rosemary fresh for the long haul, you will want to protect it from the cold dry air in your refrigerator. You can do this with damp paper towels. Simply wrap your rosemary sprigs in a damp paper towel and place it in a zip lock bag. Seal the bag and place it in the crisper of your refrigerator. This should keep it fresh for up to three weeks. Alternatively, you can place the wrapped rosemary inside a plastic storage container that you can reuse.
In the freezer
If you need to store your fresh rosemary for longer than a few weeks, freezing is a great option. There are two options: freeze the sprigs individually, or in ice cube form. To freeze the sprigs individually, wash them and then dry them thoroughly. Next, place them on a cookie sheet in a single layer and then into your freezer for about 30 minutes. Once they are frozen, remove the sprigs from the cookie sheet and place them into freezer bags for long-term storage. This method allows the sprigs to freeze separately so that you can remove individual ones for use in your dishes without having to thaw out a whole bunch.
The ice cube method involves chopping the rosemary into smaller pieces and placing them into the compartments of an ice cube tray. You should then add water to the compartments and freeze. Remove the cubes and place them into freezer bags for long-term storage. When you need the herb, simply toss a cube or two into your dish for the flavor of fresh rosemary.
The drying process can remove some of fresh rosemary’s characteristic pungency; however, dried rosemary can last for longer than frozen or refrigerated rosemary and does not take up freezer or refrigerator space. For drying, you have multiple options; they include:
Using a food dehydrator
Preheat the dehydrator with its thermostat set to 90 degrees. If you live in an area with high humidity, you may need a higher temperature. It may be necessary to go as high as 125 degrees. Place your rosemary in a single layer on the dehydrator trays and dry for at least an hour. When the rosemary is brittle and crumbles easily, it is dry.
Place the rosemary sprigs on parchment paper on a cookie sheet and then into an oven set to 125 degrees. If you are willing to wait and have a gas stove, you can just let the pilot light do the work. Rosemary is thicker and woodier than most herbs, which means that drying can take a couple of days.
Spread the rosemary sprigs on a layer of paper towels. Place them into a microwave and cover with another layer of paper towels. Microwave on high for one minute and then for 20 seconds at a time until the herbs are dry enough to crumble.
Rosemary’s hardiness makes it ideal for air drying. Simply hang a bundle of rosemary sprigs in any part of your home that has dry, moving air.
How to freeze fresh herbs whole or as flavoring blends
Question: How do I freeze fresh herbs?
You used a few leaves of basil in a recipe but have bunches left. Now what? There’s only so much pesto a person can eat. If you have an excess of fresh herbs — lucky you — you might want to try freezing them whole or as flavoring blends for later use.
Although most herbs will turn dark green when frozen, they’ll keep their fresh flavor. Most of the time the herbs will be used in cooked dishes, so color isn’t a big issue.
How to freeze whole herbs
Freezing summer’s bounty of fresh herbs is very simple. Here’s how:
Wash the herbs (still on their branches), dry them thoroughly, strip the leaves from the branches, and put them in labeled plastic zipper-type freezer bags. With herbs such as rosemary and thyme, you don’t even need to strip the leaves from the branches. Press out all the air, seal and freeze.
To use the herbs, just break off what you need straight from the freezer — you don’t even have to defrost them.
How to make frozen herb flavoring blends
Take a couple of bunches of fresh herbs, wash and dry them, and throw them in the food processor. Add complimentary spices, seasonings and sauces, and freeze the mixture flat in Ziploc bags. (You can also add olive oil or water to chopped herbs, and freeze the mixture in ice cube trays.)
To use the blend, break off pieces as needed. The blends can serve as the foundation for sautés, cooked vegetables and broths.
Get creative — the idea is not to let the herbs go to waste.
Here’s some inspiration:
- I take bunches of coriander (also known as cilantro and Chinese parsley), stems and all, wash and dry them, and throw them in the food processor. I will add my classic trio of ginger, garlic and chile, and a little bit of sugar or fish sauce or both. That blend could serve as the base of a dish.
- When I grill corn in the summer, I let an herb flavoring blend defrost, put it in a dish with a little bit of oil and roll my corn in it.
- If I have a couple of bunches of parsley, I turn those into something that feels very French by adding lots of grated lemon zest, shallots and fresh tarragon. That combination in rice tossed with cheese, even a feta cheese, is fabulous.
Tips For Harvesting And Drying Rosemary
Rosemary is a hardy,evergreen herb that is vigorous and fragrant. The needle-like foliage is full of aromatic oils that release in stews, soups and sauces. Drying rosemary can help capture that aroma and the flavor. Harvesting rosemary in summer for drying protects the essence of the plant and brings it conveniently to your spice rack.
Tips on how to dry rosemary must include a talk on timing. Most herbs are best just before flowering when the oils are at their peak. Cut the stems in the morning just after the dew dries and before the heat of the day is at its height. Use pruners when harvesting rosemary from mature plants with woody stems. Wash the stems before you begin drying rosemary.
How to Dry Fresh Rosemary
Fresh rosemary is easiest to use because the leaves are soft and pliable.
It’s easy to preserve the flavor of the herb but drying rosemary makes the leaves hard and woody. The process of how to dry rosemary can include grinding the dry needles into powder for use without the hard texture.
You can just leave a stem of rosemary on the counter and it will dry, but to ensure safety and quality, a food dehydrator is useful. Dry the stems in a single layer on the dehydrator trays. Pull off the leaves after they are dry and store rosemary whole or ground. Other methods of how to dry rosemary can be done by hanging on a clothes hanger or pulling off the leaves and letting them dry in a single layer on a cookie sheet.
A pretty and easy way of drying rosemary is to make tied bouquets. The herb is attractive with numerous leaves and a rich green color. When bundled and tied with a bright ribbon, the bouquet emits a fresh evergreen scent as it dries. Hang the bundles in a warm, dry area until the needles start to fall off, then remove the leaves by rubbing the stem upwards over a bowl or bag.
How to Store Rosemary
Storing herbs properly is crucial to retaining their flavor and usefulness. Herbs like rosemary keep best in cool, dark locations. Store rosemary in a tightly sealed container to prevent moisture from entering and causing mold. Dried herbs keep many times longer than fresh but don’t last forever. It is best to clean out your unused herbs and spices twice per year to ensure they are at their best.
Dry rosemary is an aromatic herb whose fragrant yet earthy flavor and versatility make it a pantry staple!
Used in a variety of dishes, dry rosemary is perfect for lamb and salmon, as well as in soups and breads. Dry rosemary’s long-standing popularity is bolstered by its ability to add an earthy depth and its potential for pairing with other herbs and spices such as sage.
Since this rosemary has been dried, its flavors have been concentrated to pack a punch. Just a pinch will provide your dish with enough flavor to make it seem like you’ve been behind the stove all day long.
Dry rosemary is high in iron, calcium, and Vitamin B6, which contribute to blood and bone health and your body’s ability to absorb nutrients. These health benefits are only an added bonus to the aromatic flavors rosemary brings to the table! Just a dash of our top quality rosemary in your dish will leave your guests asking for your secret ingredient.
Dry Rosemary: A Historical Perpective
Rosemary is known as the Herb of Remembrance after traditions stemming from the Roman Empire. During the Roman Empire, it was thought to bring wisdom to the wearer, so students would often intertwine rosemary into their hair. Dry rosemary was also thought to bring protection to wearers so it was hung around the house to guard from witches and thieves.
Rosemary is such a beautiful herb. I find making Dried Rosemary Powder a great way to add Rosemary as an alternative to fresh. It allows you to enjoy that great fragrance and taste without the hard woody bits.
There are two ways I dry rosemary. Whichever way you choose, remember to wash it briefly under the tap first and gently dry with a soft cloth.
The first way to dry it is simply by securing the bunch with a rubber band or string, suspending it from a ceiling somewhere (I do it in the kitchen) and allowing it to air dry. You’ll know it’s ready when it starts to shed it’s leaves onto the floor, about 2-3 weeks depending on the time of year. When you test it, the leaves and stems will snap. They won’t be at all pliable, so you’ll know it’s completely dehydrated and all the moisture is gone. You can help it along a bit in your oven using the residual heat after you’ve turned it off after cooking something else.
The second way is to dry your Rosemary in the microwave. Place a piece of kitchen towel or clean cloth on a plate, put the rosemary you want to dry on the kitchen towel, then place another sheet of kitchen towel/clean cloth over the top of it. So you have 4 layers: plate, cloth, rosemary, cloth. Put the plate in the microwave and zap it for 20 seconds at a time until the rosemary is dry. This usually takes about 1.5 minutes in total. It’s harder to tell when it is done because microwaving damp rosemary will create moisture around it. Let the Rosemary cool completely, then test to check it’s at the snapping point.
The images show you the main difference in the Rosemary’s appearance depending on which method you choose. Microwaving the rosemary (the bunch on the top of the image) retains its colour far more than air and/or oven drying it (the bunch on the bottom). It also makes your kitchen smell wonderful as you’re doing it! However both methods are fine, it’s really down to your preference.
Whichever method you choose, you now have Rosemary ready to turn into Rosemary Powder. It’s really important that the herb is completely dried before you move on, as any moisture will spoil the powder when it’s stored – it could go mouldy.
Making Dried Rosemary Powder
Pull the Rosemary leaves off the stems, discarding the stems and any very ‘woody’ leaves.
Pop the leaves into a blender and zap them until they’re at the consistency you want. I pulse the blender so I can check the contents. Large leaves can sometimes miss being pulverised completely so it’s a good idea to shake the cup around a bit in between pulses.
And that’s it. You now have Rosemary powder which you can transfer into a container to go with your other herbs and spices.
Uses for Dried Rosemary Powder
You can add the Rosemary Powder to bread flower so that it bakes right into the bread. You can sprinkle it on the top of focaccia bread, with sea salt, before baking (yum). If you make your own crackers and/or oatcakes, sprinkle it on the top before baking. You can add it to soups and stews so you get all the Rosemary flavour without the woody stems.
And finally my very favourite: you can mix it with seasalt, sprinkle the mixture over hand cut chips and then bake them in the oven.
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Polenta and grilled radicchio with rosemary and anchovy sauce
This would make a lovely meat-free main; the sauce will keep in the fridge for a couple of days, so you can make it ahead.
2 heads of treviso radicchio
1 litre milk
250g fine polenta
Extra virgin olive oil
80g unsalted butter, diced
100g provolone dolce cheese, coarsely grated
For the sauce
10g rosemary leaves
12 brown anchovy fillets, in oil
Juice of 1 lemon
100ml extra virgin olive oil
1 To make the sauce, put the rosemary in a mortar and pound to a paste with the pestle. Add the anchovies and pound again until you have an even paste. Drizzle in the lemon juice and extra virgin olive oil, whisk until combined, then set aside until ready to use.
2 Trim the ends of the radicchio cores, remove any ragged outer leaves, then quarter lengthways. Heat the milk in a medium saucepan over a high heat until it’s just about to boil, then whisk in the polenta and turn the heat down to low. Stir continuously for the first 5 minutes, then frequently from that point on, adding splashes of water as needed when it gets too thick or starts sticking. (Depending on the brand of polenta it could take up to 600ml water.) Cook for 45 minutes or until thick and smooth.
3 Meanwhile, when the polenta is about 10 minutes away from being perfect, lightly drizzle the radicchio with extra virgin olive oil and a few pinches of salt. Heat a grill pan over a high heat then cook them, sliced side down, for 2−3 minutes, turning to cook them evenly all over. Transfer the grilled radicchio to a bowl, cover with clingfilm and leave to steam for 5 minutes.
4 Stir the butter and provolone through the polenta so they melt in, then season to taste.
5 Pour the polenta on to two plates, arrange the grilled radicchio on top, then spoon the anchovy and rosemary sauce on top.
Recipes for a Good Time by Ben Milgate and Elvis Abrahanowicz (Murdoch Books)
Lamb tagine with figs and rosemary
Lamb tagine with figs and rosemary Photograph: Yuki Sugiura for the Guardian
The entire culture of Moroccan tagine cooking is often reduced to just two dishes: tagine with chicken, green olives, and preserved lemon and tagine with lamb, almonds, and prunes. But there are endless combinations possible, as proven by this simple lamb tagine with figs, potatoes, cinnamon and rosemary.
2 red onions, cut into wedges
1 tsp ground cardamom
1 cinnamon stick
1 kg lamb shoulder, chopped
4 large yukon gold potatoes, cut into wedges
8 dried figs, halved
3 sprigs rosemary
Salt and black pepper
1 Heat some olive oil in a tagine or large, heavy-based saucepan and fry the onions with the cardamom, cinnamon stick and the lamb for about 15 minutes, until golden brown.
2 Add the potatoes, a pinch of salt, and the figs to the pan. Add enough water to cover.
3 Strip the rosemary leaves from the stems, finely chop most of the leaves (save a few for garnish), and add to the pan. Cook over a low heat for about 40 minutes, until tender, then season to taste with salt and pepper. Garnish with the remaining rosemary leaves.
Under the Shade of Olive Trees by Nadia Zerouali and Merijn Tol (Stewart, Tabori and Chang)
Black pepper, fennel and rosemary biscotti
A couple of these biscotti, a little wedge of runny cheese and some good jams are a perfect dessert, especially with a glass of Vin Santo.
1 tsp black peppercorns
2 tsp fennel seeds
1½ tsp baking powder
1¼ tsp salt
1 tbsp fresh rosemary, minced
100g whole almonds
100g golden raisins
1 Preheat the oven to 180C/350F/gas mark 4. Line a baking sheet with baking paper. Roughly crush the peppercorns and fennel using a pestle and mortar.
2 In a medium bowl, whisk together the flour, polenta, baking powder, salt, rosemary, crushed peppercorns and fennel.
3 Beat the eggs with the sugar until well combined, then add the dry ingredients. Mix until just combined. Stir in the almonds and raisins.
4 Divide the dough in half. Form each piece into a 20cm log and put on the prepared baking sheet, then bake until the logs are light golden – about 30 minutes. Leave the oven on, then allow the log to cool on a wire rack.
5 Cut the logs into 1cm slices. Put the biscotti back on the lined baking sheet and return to the oven for 18-20 minutes, until crisp and golden. Cool and serve with cheese, or snack on them as they are.
Recipe supplied by Sarah Fioritto, strawberryplum.com
Red mullet with rosemary butter
If you’re short on time then you can buy good‑quality fish stock instead of making it yourself. You can also ask the fishmonger to prepare the red mullet for you.
4 x 225g red mullet, livers and trimmings reserved, scaled and filleted, unskinned
2 shallots, finely chopped
1 sprig of rosemary, cut into 4
175ml dry white wine
300ml double cream
Juice of ½ lemon
Salt and black pepper
2 tbsp olive oil
Rosemary sprigs, to serve
1 Remove the scales and any pinbones from the mullet fillets. Finely chop the fish livers. Chop the fish heads, bones and trimmings.
2 Make the stock: melt half the butter in a heavy saucepan, add the fish trimmings and simmer for 2-3 minutes, pressing them into the butter with the back of a wooden spoon to extract all the juices.
3 Add the shallots and continue to simmer for a further 2 minutes, stirring constantly. Add the rosemary, wine and an equal quantity of water and simmer for 7 minutes. Remove the rosemary and discard.
4 Pass the stock through a fine sieve into a clean pan, pressing down with a wooden spoon to extract all the juices. Set the pan over a high heat and reduce the stock by boiling rapidly to half its original quantity.
5 Pour the reduced stock on to the cream in a bowl. Return to the pan and continue to reduce until the sauce is thick enough to coat the back of a wooden spoon, stirring frequently to prevent the sauce from catching.
6 Remove the pan from the heat and gradually beat in the remaining butter, a little at a time. Add the chopped fish livers and lemon juice and season to taste. Keep warm.
7 Heat two heavy frying pans. Pour half the oil into each pan and arrange four fillets, skin‑side down, in each. Season generously and cook over a low heat for 2 minutes.
8 To serve, flood four plates with the sauce; put two red mullet fillets on each plate, skin-side uppermost, and garnish with sprigs of rosemary.
Leith’s Fish Bible by CJ Jackson (Bloomsbury)
Rosemary, tallegio and leek pizza
Rosemary, taleggio and leek pizza Photograph: Yuki Sugiura for the Guardian
The woodiness of the rosemary pairs very well with the sweet leeks and rich taleggio in this pizza.
Makes 2 pizzas
350g white bread flour
200ml tepid water
7g dried yeast
For the tomato sauce
1 medium onion
1 garlic clove
400g tin chopped plum tomatoes – San Marzano if possible
1 tsp dried basil
1 tsp dried oregano
Sugar, salt and pepper to taste
For the topping
1 ball buffalo mozzarella, torn into pieces
1 leek, roasted
50g sliced unsmoked pancetta (optional)
A few sprigs of rosemary
1 Make the dough: sift the flour and salt together on a work surface and make a well in the centre. Put the yeast in the water and stir. Let it stand for 15 minutes to activate.
2 Add the water to the well in the flour and mix together. Knead for 6-10 minutes until you have a strong elasticity. If you have a mixer with a dough hook, put all the ingredients in the bowl and knead for 6 minutes on a medium setting instead of kneading by hand. Allow the dough to prove for 1½–2 hours, until it has doubled in size and is springy to the touch.
3 Meanwhile, make the tomato sauce. Gently fry the onions and garlic in some good olive oil, till soft, but with no colour. Add the tomatoes and slowly simmer for 1-2 hours or until thickened, add the dried oregano and basil, season with a little sugar, salt and pepper to taste. You’ll most likely have a bit left over, so just make sure not to overload the dough, as it will be too wet.
4 Heat the oven to 240C/475F/gas mark 9. Knock back the dough and divide into six balls, then roll out to ½cm thick. Lie on lightly floured baking trays (you might have to do this in batches, depending on your oven), then spread with tomato sauce and drizzle a little olive oil over the crusts.
5 Add the toppings – no need to measure exactly; just put on what you feel like – then bake in the oven for 8 minutes, until the cheese has melted and the crusts are crisp.
Recipe supplied by Kyle Boyce, head chef at Pizza East Portobello
Rosemary and potato tart with a rye crust
Rosemary is an evergreen shrub and is great for using all year round. It goes particularly well with a little bit of dark rye. Serve this as a hot or cold starter, with a dollop of creme fraiche and a green salad.
125g unsalted butter, at room temperature
125g Greek yoghurt
100g strong white bread flour
65g wholemeal rye flour
1 tsp baking powder
A pinch of salt
For the filling
400g waxy potatoes, skin on
2 tbsp rapeseed oil
150g shallots, roughly sliced
15g fresh rosemary, finely chopped
1 medium egg
Salt and black pepper
1 Preheat the oven to 200C/400F/gas mark 6. Butter a 26cm, loose-bottomed, fluted tart tin.
2 Put the butter and yoghurt in a mixing bowl and beat together with a wooden spoon until well mixed.
3 In separate bowl, mix the flours, baking powder and salt. Tip into the butter mixture and mix until it forms a dough. Roll into a ball, then roll out on a floured surface using floured hands and a rolling pin. Line the tin with the pastry, pressing into the fluted edges of the tin.
4 To make the filling, boil the potatoes until tender. Drain and set aside to cool.
5 Add 1 tbsp rapeseed oil to a hot frying pan, then soften the shallots. Set aside to cool.
6 Sprinkle 1 tbsp rapeseed oil on the pastry, spreading it evenly with a spoon. Peel the potatoes and cut into thin slices, then put the slices evenly on the pastry. Spread the shallots evenlyon top of the potatoes.
7 Mix ⅔ of the rosemary with the cream, then add the egg, ½ tsp salt and some black pepper into the mixture and whisk. Pour the cream mixture over the potatoes. Sprinkle the remaining rosemary on top of the tart, then bake for 25-30 minutes.
8 Serve with green salad and a dollop of creme fraiche – if you can, squeeze a little lemon, add salt and pepper in the crème fraiche.
Recipe supplied by Miisa Mink, Nordic Bakery, nordicbakery.com
Apple cake with rosemary crumble
Apples and rosemary are often paired together with pork, but they work well in sweet dishes, too. This cake is so simple and tasty; the earthiness of the rosemary really makes it.
45g light brown sugar
A pinch of salt
25g cold unsalted butter, cut into cubes
2 tbsp roughly chopped rosemary
1-2 tbsp water
For the cake
2 tsp baking powder
½ tsp salt
75g salted butter
225g light brown sugar
1 tsp vanilla extract
120ml whole milk
2 apples, diced
1 Preheat the oven to 175C/350F/gas mark 4. Butter and line a 22cm cake tin.
2 To prepare the crumble topping, combine the flour, sugars, salt, butter and rosemary and mix with your hands, or in a stand mixer, until it becomes the texture of coarse crumbs, then add water and mix until the crumb comes together. Set aside.
3 To make the cake, whisk together the flour, baking powder and salt. Cream the butter and sugar together until light and fluffy, then add the eggs to the mix one at a time until fully incorporated. Stir in the vanilla, then add in the flour mixture in 3 additions, alternating each addition with a third of the milk.
4 Fold in the apples, then pour the mixture into the prepared tin and sprinkle the crumble on top. Bake for 40-45 minutes, until lightly golden and firm to the touch, then cool on a wire rack.
Recipe supplied by Hannah Queen, honeyandjam.com
Rosemary and chocolate brownie
Rosemary and chocolate brownie Photograph: Yuki Sugiura for the Guardian
Everyone loves brownies, and rightly so. Rosemary has a natural affinity with dark chocolate and brings about all sorts of delicious, complex flavours.
100g bitter chocolate (70% cocoa)
100g unsalted butter
300g caster sugar
100g self-raising flour, sifted
50g dates, chopped
1 large sprig of rosemary, leaves finely chopped
½ tsp salt
25ml extra virgin olive oil
Mascarpone or clotted cream, to serve (optional)
1 Preheat the oven to 180C/350F/gas mark 4. Line a square brownie or cake tin with baking paper.
2 Melt the chocolate and butter together above (but not in) a pan of simmering water. Whisk together the eggs and sugar in a mixer or with an electric whisk until light and fluffy. Fold the egg mix into the melted chocolate and butter, then add the flour, dates, rosemary, salt and oil.
3 Pour the mix into the tin and bake for 35-40 minutes, until the brownie is setting around the outside and still gooey in the centre. A skewer inserted into the centre of the brownie should come out with a little of the mix on it. Remove the tray from the oven and leave to rest for 20 minutes before cutting and serving. Serve with a dollop of mascarpone or clotted cream to create an even more indulgent experience.
Recipe supplied by Ben Tish, saltyardgroup.co.uk
Aromatic brined fried chicken with charred lemon and rosemary
This brine will last for a week in the fridge and is good for most meats. Serve with some chargrilled lemon wedges, if you like.
1 star anise
30 coriander seeds
5 black peppercorns
10 rosemary sprigs
3 bay leaves
5 garlic cloves, peeled and sliced
1 litre cold tap water
8 chicken thighs, skin on
For the coating
10g ground cumin
10g smoked chipotle
10g smoked paprika
A pinch of black pepper, freshly ground
10g fine salt
1 To make the brine, toast the spices in separate pans (doing them all together will result in uneven toasting and the coriander seeds will burn before the star anise is even toasted). Wrap the spices with the herbs and garlic in muslin cloth and tie securely.
2 Combine the salt and cold water in a large pan, add the muslin parcel and bring to the boil over a medium heat. Take off the heat, allow to cool completely, then pour the juice over the chicken thighs in a non-reactive dish until submerged. Allow the chicken to brine in the fridge for about 5 hours.
3 Heat the oven to 140C/275F/gas mark 1. Rinse then pat the chicken thighs dry, then mix the chicken coating ingredients. Dip the chicken in the flour mix. Heat a large glug of oil in a frying pan, about 5mm depth, then fry the chicken, skin-side down at first, until crispy and golden.
4 Transfer the chicken to the oven for 10 minutes until meat is cooked through, the skin has puffed and the oil has dried off. Serve with a citrussy salad and a garnish of rosemary.
Recipe supplied by Ross Clarke, Dirty Bones, dirty-bones.com
Rosemary and lemonade bourbons
This will make more syrup than you need, but it keeps well in the fridge, and the recipe is easily doubled.
100ml bourbon or whisky
250ml soda water
2 lemon slices
2 sprigs of rosemary
For the syrup (makes about 250ml)
225ml lemon juice (5-6 lemons)
4-6 sprigs of rosemary
1 Combine all the syrup ingredients in a medium saucepan, then heat until just boiling. Remove from the heat and cool. Remove the rosemary sprigs, then chill.
2 Pour 1 tbsp syrup into two glasses, add the bourbon with a couple of ice cubes then top with soda water. Add a slice of lemon and a rosemary sprig to each, then serve.
Recipe supplied by Lillie Auld, buttermeupbrooklyn.com
• This article was amended on 10 March 2014. An earlier version of the introduction to the first recipe referred to it as a vegetarian main meal. As the recipe includes anchovies, that should have been meat-free.
History of Rosemary
Rosemary in Latin is ‘rosmarinus’ derived from ‘ros’ meaning “dew” and ‘marinus’ meaning “belonging to the sea”. Rosemary grows at lower elevations and often near the coast, where it is unaffected by the mist of sea water. It’s speculated by Etymologists that the naming has nothing to do with its growing habitat, but to the flowers of plant that are sea blue in color. Other Etymologists believe that it is derived from the Greek word “rhops”, meaning “shrub” and “myron”, meaning “balm”, which may have been used to describe this aromatic plant.
References to rosemary were found in Cuneiform writing dating back to around 3200 BC. This form of writing used reed or grass as the writing instrument and clay or stone tablets as the writing medium. Cuneiform is a system of writing initially developed by the ancient Sumerians of Mesopotamia (roughly corresponding to most of modern day Iraq, Kuwait, the eastern parts of Syria, Southeastern Turkey, and regions along the Turkish-Syrian and Iran–Iraq borders).
Pliny the Elder, Dioscorides and Galen all wrote of rosemary. Dioscorides was a Greek physician, pharmacologist and botanist who practiced in Rome during the time of Nero (Roman Emperor from 54 to 68 AD). Dioscorides is best known as the author of De Materia Medica in the first century AD. His extensive volume of herbal medicinal books formed the core of the European pharmacopoeia for more than 1,500 years making it one of the longest lasting of all natural history books. Dioscorides recommended rosemary for its “warming faculty”.
Rosemary was known as rosmarinus until the Middle Ages when it became referred to as Rosa Maria in honor of Mary mother of Jesus. This was from the legend that said that the plant’s flowers were originally white but changed to blue when the Virgin Mary hung her cloak on a bush while fleeing from Herod’s soldiers with the young Christ. The shrub became known as the “Rose of Mary”.
Nicholas Culpepper (1616-1654) was an English botanist, herbalist and physician, who spent the greater part of his life cataloging hundreds of medicinal herbs. His two great works were “The English Physician” (1652) and the “Complete Herbal” (1653) greatly contributed to our knowledge of the pharmacological benefits of herbs. He essentially transformed traditional medical knowledge and methods through his continuous quest for more natural herbal solutions for treating poor health.
Among the attributes he credited to rosemary — “the (rosemary) water is an admirable cure-all remedy of all kinds of colds, loss of memory, headache and coma. It receives and preserves natural heat, restores body function and capabilities, even at late age. There are not that many remedies producing that many good effects.”
Eventually, rosemary found its way into the kitchen and became a preferred flavoring for meats. In the 13th century, it became a favorite herb in Spanish cuisine and traveled to the New World with many of their expeditions.
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Rosemary is one of the best herb choices for drying. Learning how to dry fresh rosemary is simple and not only does it have a wonderful scent but it looses very little flavor when dried. One of the best herbs for aromatic aroma too.
It’s perfect and good for using in soups, stews and all those comfort foods we love. And summer time is the perfect time to grow, harvest and dry Rosemary.
It not only tastes great, but it is very aromatic as well. Rosemary has this wonderful earthy aromatic smell, which makes it a great natural decoration too.
Drying Rosemary is easy
What is Rosemary?
It’s a lovely & lush evergreen that is hardy from zone 8-10, but originated in the Mediterranean. It loves full sun, well drained sandy soil.
This herb doesn’t like it’s roots (feet) wet so make sure to grow it in a soil that drains well or is on a slope. Raised beds work well for growing Rosemary.
Rosemary grows well not only in an herb bed, but also in containers. It grows to about 4 feet tall and 4 feet wide. So just remember, the more room it has, the bigger it will get.
How to Harvest Rosemary
The time that Rosemary is harvested is important. It’s best harvested during spring and summer while it’s growing. Of course for culinary purposes, you can harvest it at anytime to toss in a stew or sprinkle over some pork chops.
But for drying purposes, it should be harvest first thing in the morning, right after the sun as dried the dew off before the heat of the day. Also, wait to just before flowering, this is when the herb’s oils are at their peak and it will taste and smell even better.
Can you use rosemary after if flowers? Yes, it’s not like Basil and Oregano that become bitter, Rosemary holds it’s flavor, but becomes a bit more “prickly” in texture. So no matter how long you cook it, it will still be a bit “sticky.”
- Using a pair of pruners…
- Look for stems that are about 8-9 inches long
- Take off the top 3-4 inches of each sprig and placing it in a bowl or basket.
- Leave about three-quarters of the sprig to give it enough time to recover before winter begins.
- Trim it several times a year to encourage growth
The latest time to trim Rosemary is about 2 weeks prior to first frost. When you cut off a sprig, it grows back rapidly so it doesn’t need a whole lot of time.
But don’t harvest after the stems have turned brown and flavorless.
4 Ways To Dry Fresh Rosemary
Of course before you dry it in any way, rosemary should be washed well. Just hold the springs under cold water and give it a good shake. Pat them dry with a paper towel.
Prepping Fresh Rosemary for Drying
Don’t allow it to lay damp for more than an hour or so. I like to start my drying process as soon as I’ve washed it.
1. Air Drying Fresh Rosemary
Drying fresh rosemary works best if all the sprigs are close in length.
- Lay up to 8 sprigs in a pile, all facing the same direction
- Use either a rubber band or cotton twine, (I use both) and secure sprigs together tightly
- Hang in a dark, dry area for 12-14 days
Fresh Rosemary Tied & Ready To Hang
Some people like to place a brown paper bag over the sprigs to keep light and dust from hitting them. I don’t. I did this for a while, but found that I prefer to leave them uncovered. I hang mine in a closet with the door slightly open.
Time could vary from 2-3 weeks or more.
Once dry, label and store in an air-tight container until ready to use.
There is totally nothing wrong with the method other than the time that it takes. I’m not a very patient person and when I’m doing something, I like to get it done and move on to the next task or chore.
But if you are in no hurry, it’s perfect and totally free.
2. How to Dry Fresh Rosemary in The Oven
This is one of my favorite ways to dry fresh rosemary. It’s quick and it’s simple.
- Preheat oven to 175° F or the lowest setting it has
- Pick leaves from the wood stem
- In a single layer, spread out on a flat baking sheet lined with parchment paper – (don’t crowd it)
- Bake for 2-4 hours or until stems are brittle
Carefully remove it from the oven, allow it to cool completely. Remove leaves from stem and let it fall on the parchment paper.
Drying Fresh Rosemary In The Oven
Pick up the corners of the parchment paper to form a funnel, and pour dried rosemary into an airtight container, label and store.
3. Drying Fresh Rosemary in the Microwave
I’m not a fan of microwave drying rosemary, but I will tell you about it. My experience has not went so well with microwaving it. I thought about leaving it out, but you may be interested.
A couple of precautions before we talk about it: 1. Microwaves are very hot, so be careful not to scorch or cook it. 2. Rosemary should be completely dry! Otherwise, it will automatically cook rather than dry out.
- place no more than 4 sprigs single layer in the microwave between 2 paper towels
- Microwave on high for 2-3 minutes; remove to check to see if brittle and breaks – if not…
- Place back into microwave and cook for another 30 seconds…check it for brittle
- Continue this until stems are brittle and break easy
- Once done, remove from microwave, pull individual leaves off stems and store
4. How to Dehydrate Fresh Rosemary
Of the 4 ways to dry fresh rosemary, dehydrating rosemary is definitely my favorite. Really simple to do and not messy!
TIP: Dehydrator does need a temperature control on it. If you dehydrate it too hot too fast, it’s just like cooking it. It becomes more brittle and hard.
Drying Rosemary in a Dehydrator
I use a Nesco F60 that works great for dehydrating all my food items. It runs for days and days and continues to work wonderfully. There are other types of dehydrators on the market like this Excalibur. It’s on my wish list.
Here’s the simple steps to dehydrating fresh rosemary:
- Place stems on trays in a single layer – (don’t crowd it)
- Fill up trays and set the temperature setting to 95°F
- Dehydrate for 24 hours
Check leaves to see if they fall off the stem easily. If so, they are done. Not- continue to dehydrate. When they are done, they will crumble off the stem easily.
If you live in a higher altitude, you may need to increase the temperature to 125°F to compensate for extra moisture.
How to Store Dried Rosemary
It’s important that fresh dried herbs be stored properly. They should be stored in airtight containers like these little apothecary jars for daily use.
But for long term storage, regular canning jars will do just fine. It’s also a good idea to put an oxygen absorber inside each jar. This will help to keep the moisture out of the jar.
Another great way to seal fresh rosemary and other herbs is to use a vacuum seal the lids with a Food Saver machine. I have this one and love it the way it works.
The main thing is, freshly dried rosemary, or herbs in general, need to be stored in air-tight containers. This is to keep moisture out and prevent mold.
So do you love the taste of fresh rosemary? It’s a really simple herb to grow and very easy to dry for sure. I didn’t realize how easy until I tried it. I don’t plan on buying rosemary from the baking isle in the grocery store ever again.
What about you? Do you plan to grow and dry your own fresh rosemary? I’d love to hear about it.
More Easy Preserving Tips
- Best Way to Freeze Broccoli
- 4 Ways to Dry Fresh Basil
- 5 Easy Ways to Freeze Fresh Basil
- How to Freeze Peppers
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Dianne Hadorn is the owner of Hidden Springs Homestead nestled in the hills of East Tennessee. She is a Master Gardener and enjoys helping others learn how to grow and preserve their own food and sharing tips for living a more frugal lifestyle.
How to Grow and Dry Your Rosemary
Rosemary is one of the most resilient herbs to rough weather, when weather shifts in temperature, and with constant pruning. Dried rosemary has used in a variety of recipes, teas, spices, and can even aid in cancer prevention. We’ll be going over everything you need to know about this evergreen herb. It remains one of the most popular herbs to grow at home as it is for versatility in both food and natural medicine. Rosemary is also generally resilient to changes in weather. Somehow it requires little maintenance and upkeep. With the right planning and pruning, a rosemary plant will pay for itself several times over. Learning how to grow rosemary is a simple process. Proper drying techniques will allow you to use the herb for anything, that specially used in baking goods to aromatherapy. Much like other herbs like Rosemary. Rosemary can also provide cleansing properties, mitigate sickness symptoms. Using rosemary can even aid in the prevention of chronic illnesses and cancers. We’ll be going over how to dry rosemary and on how to grow rosemary in almost any climate. As well as discussing the right way to prepare your herb for consumption and use.
Rosemary is often recommended to first-time growers. Rosemary Indeed, famous for its ease of use and a wide range of implementations. Anyone new to herbs may be wondering: why used rosemary? Comes from a culinary background, rosemary allows cooks to spice up a wide range of meats and sauces. You can use Rosemary as a garnish, an ingredient, and even brewed into several different types of tea. The scientific community has also found several uses for this evergreen herb. The National Institutes of Health (NIH) found in a recent study. Exposure to rosemary essential oils can activate physiological defense. It also works as a natural antioxidant. The NIH also found that rosemary’s effects aren’t limited to natural curative properties. While the research remains nascent, rosemary has shows to curb cancerous growths. Rosemary also helps families that were looking for a herb that can stand the elements for whole year-round. Furthermore, you can use rosemary at all times of the year, if your area maintains a mild winter, you don’t need to replant. Rosemary replenishes itself and will grow to fill up whichever contain you’ve chosen for it.
Choosing the Right Location
Like we’ve mentioned, rosemary grows well in most locations. In fact, your rosemary plant will last longer if you do some planning. Rosemary is a Mediterranean plant in origin, try to find a suitable location that will keep your plant in full view of the sun and in an area that isn’t too moist. While it may sound counterintuitive, too much moisture will stunt the growth of your plant. Direct sunlight is key, so plant your rosemary in the sunniest section of your backyard or garden. Light watering needs for dryer climates, anywhere that is more temperate won’t need constant maintenance. Pots remain the most popular way to grow rosemary and will suit most smaller families. For larger families or families looking to grow rosemary in the long-term. Growing rosemary along with a retaining wall, it ensures that the soil doesn’t become too saturated. If you want to decorate somewhat with your rosemary, consider purchasing rosemary that grows prostrate. This so-called “creeping rosemary” will bleed over your retaining walls. Thus giving you a nice, elegant look that also serves as a valuable herb for personal use, you will need a specific plant for this, so be sure to check in with your local gardening authority.
Now that we have our correct spot and correct conditions, we’ll need to start growing.
Rosemary can be grown from both seeds and clippings. Most chose to start with a whole plant purchased at a local garden. Regardless of what you’re starting with, try planting soon after the beginning of spring, to give your plant has the entire summer to stretch out its roots. Standard rosemary will not grow higher than a few feet from the ground fertilizer is an option and is best used. If your climate keeps temperate, the amount of sunlight your plant receives is far more important. Winter in mild climates will not kill the rosemary plant. While living somewhere colder, you can preserve the plant for the next season. Prune off enough clippings to start fresh during the next season; you may grow a smaller rosemary plant indoors. Growing rosemary inside the house is far more difficult; you should be very careful about air circulation and sunlight exposure, in keeping your plant inside for the winter season. Remember to water far less than you would water an outdoor rosemary plant. Remember to keep a close eye out for pests and root rot. In choosing to grow your rosemary inside, try to prune your plant as little as possible.
Dried rosemary is one of the best uses for your rosemary plant. Dried rosemary when kept, will last for years. Rosemary in this state can also be distilled into oil, it aids in basic pain relief, aromatherapies, and as a general antioxidant. Going through the right process when drying out your rosemary. It is crucial for a long-lasting gathering, there are a few ways to do this, and we’ll be going over each in full. How to dry rosemary? The simplest way to dry out your rosemary is to hang bundles together. Trim about six inches or so from each stem of your rosemary plant. Bundle it together at one end, allowing the other end to fan out. Next, you’ll need to find a dry, cool location somewhere in your home to tie the bundle and allow to hang.
How to Dry Rosemary
While it may be tempting to leave your rosemary bundle hanging outside, you may run into several issues. Fluctuating temperatures and humidities may make the drying process slower or downright impossible. Likewise, humid places within your home are no more suitable. Attics and cupboards will do for drying your rosemary. Leave your bundle hanging for several days, rotating it periodically to make sure everything dries out. This process will take a week to two weeks. Until it is all completed once the rosemary becomes completely brittle. Afterward, you can load your rosemary into any clean, airtight container for storage. It needs to be kept in a cool and dry environment. Hanging rosemary to dry is a great way to end the season. If you need dried rosemary as quickly as possible, there are ways to do so without the two-week wait.
Uses of Rosemary in Baking
Oven-baking your rosemary will strip the stems of their moisture in a fraction of the time to do so, simply spread out your rosemary onto a baking sheet and place into the oven. Bake for several hours on low heat until you find your rosemary to be completely brittle. Remember to allow your rosemary to cool after the baking process to ensure safe handling. Then, transfer either into an airtight container or use immediately. You can Replicate this process with a food dehydrator. Mainly, can free up the oven for other meals that may be cooking at the same time. Load in the rosemary and dehydrate for several hours with low heat and use. While it may be surprising, even the microwave is considered as an option for those looking for quickly dried rosemary. Place on a paper towel and microwave at full power for several minutes until brittle.
Uses & Takeaways
Rosemary, fresh or dried, lends itself well to experimentation. Generally, adding hot water to rosemary, it will release the fragrance and freshen up any home.
The distilled oil you can produce with rosemary, it can use in any way other essential oils can be used, Especially includes hair products, skincare products, and even oral health. After taking the time to grow rosemary yourself, you’ll find yourself in quite the position to experiment due to the quick growth of the plant. A word of warning, yet, need to be delivered for those using rosemary. Women who are pregnant or may become pregnant in the future. They are pressed to avoid rosemary during the duration of the pregnancy by most reputable outlets. In its original usage and incarnation, rosemary was used to provoking uterine contractions and cause abortions. While this usage lacks scientific research to back its claims. There is enough anecdotal evidence to dissuade any mother-to-be from using rosemary in excess during pregnancy.
In every other case, thankfully, rosemary has been shown to have no ill-effects on the body. If anything, coming home to a fresh and fragrant rosemary plant will become a welcome and relaxing part of your everyday routine.
We hope that we’ve given you a few ways that you can implement rosemary into your life, as well as a guide on how to dry rosemary at home and grow it yourself. Provided you take proper care of your plant and prune conservatively, you will only need one rosemary plant to start your very own rosemary patch to last for years to come.
All About Rosemary: From Growing to Harvesting
I keep a rosemary topiary in a pot at my front door. Because its fragrant aroma is absolutely delightful, I frequently run my hands through its branches to send the smell wafting through the air. Rosemary’s botanical name, Rosmarinus officinalis, means “dew of the sea”—probably linked to its native Mediterranean. Rosemary has been used in many cultures as a symbol for remembering those who have passed away. Due to rosemary’s reputation for enhancing memory, Shakespeare’s Ophelia petitions Hamlet: “There’s rosemary, that’s for remembrance; pray you, love, remember.” In ancient Greece, students inserted rosemary sprigs into their hair when studying for exams.
You can purchase a rosemary plant, or alternatively snip a stem from an existing plant, dip the end in rooting compound (available from garden stores), plant it in soil with plenty of sun and excellent drainage, and water regularly to prevent soil from drying out. If you live in a frost-free area, you can leave it outside during winters. Otherwise, keep rosemary in a planter to bring indoors during winter. Be careful not to overwater; just water whenever the soil feels dry.
To harvest, snip a branch off as needed. Remove the rosemary needles from the stem and finely chop to add to your favorite dish, or toss the whole stem directly into a soup, stew or meat dish. (If you use a whole stem, remove before serving.) To dry rosemary, tie bundles of stems together with elastic bands and hang upside down until dry. Remove needles from stems and store in a spice jar.
Flavor Enhancer: Rosemary is a delicious addition to meat dishes, as well as to omelets or tomato sauces, and it can be puréed with olive oil for a delicious dip. Rosemary also makes a tasty and healthful tea. To make rosemary tea: Add 2 teaspoons of dried rosemary needles or a 4-inch sprig of fresh rosemary to boiled water and let steep for 10 minutes. Strain and drink.
• Rosemary Portobello Gravy Recipe
Brain Booster and Memory Aid: Rosemary’s reputation for enhancing memory likely stems from its research-proven ability to increase blood flow to the brain. Other research proves that rosemary’s reputation as a memory aid is well-deserved. Researchers at Poland’s Department of Pharmaceutical Botany and Plant Biotechnology, Poznan University of Medical Sciences, found that rosemary eaten as part of a regular diet or used as a natural medicine had the ability to improve long-term memory in animals. The scientists found that rosemary slowed degradation of an important brain hormone known as acetylcholine. Acetylcholine is involved in the formation of new memories and in regulating muscle activity. The scientists propose that rosemary may be valuable for the prevention and treatment of dementia.
Prostate Cancer Prevention: In preliminary research, a standardized extract of one of rosemary’s active ingredients, carnosic acid, demonstrated the ability to target prostate cancer cells as opposed to normal cells. While further research is needed to determine rosemary’s ability to prevent cancer, this study suggests it has promise as a natural cancer-prevention aid.
Atherosclerosis Remedy: New preliminary research shows that rosemary has anti-inflammatory effects and holds promise as a natural remedy for atherosclerosis—a chronic inflammatory condition that leads to heart disease, heart attacks and stroke.
Hair Growth Tonic: In the journal Phytotherapy Research, scientists found that applying an extract made of rosemary leaves improved hair regrowth in animals affected by excess amounts of the hormone testosterone. Both men and women can have excess testosterone, which can cause hair thinning. Scientists found that the rosemary extract appears to block the active form of testosterone, dihydrotestosterone, from binding to androgen receptor sites. Learn to make a Rosemary Hair Tonic.