Fresh rosemary can be stored and preserved in several ways to maximize its flavor and shelf life. Discover how to freeze, dry, and use rosemary in various culinary and home applications with this comprehensive guide.
Rosemary, a perennial shrub native to the Mediterranean region, is a staple in kitchens worldwide. This hardy herb is known for its woody stems and needle-like leaves that emit a vibrant aroma and flavor. Often described as aromatic, piney, and slightly bitter, rosemary’s essential oils are at their peak during the flowering period, making the herb’s flavor most intense at this time.
Aside from its culinary uses, rosemary also plays a vital role in attracting pollinators like bees and butterflies to gardens. The herb is not only limited to cooking; it’s also used in scented sachets, soaps, and even simmer pots. Some even infuse it into tinctures or incorporate it into decorative wreaths.
A little bit of rosemary goes a long way, and with proper storage, you can extend the life of fresh rosemary while maintaining its vibrant flavor for later use.
Jump to:
- Health Benefits of Rosemary
- Culinary Uses of Rosemary
- Other Uses of Rosemary
- How to Harvest Fresh Rosemary
- Buying and Preparing Fresh Rosemary
- How to Store Fresh Rosemary
- How to Dry Rosemary and Maximize Shelf Life
- How to Store Dried Rosemary
- How to Freeze Rosemary
- Other Ways to Preserve Rosemary
- How to Detect Spoilage
- FAQ's
- A Guide to Rosemary (+ best ways to store and preserve)
Health Benefits of Rosemary
- Rosemary's antioxidants help fight free radicals, reducing inflammation and supporting overall health.
- This versatile herb can stimulate digestion, making it a useful addition to meals to promote gut health.
- With its antimicrobial properties, rosemary can combat infection, making it a natural choice for holistic remedies.
- Rosemary is commonly used in ointments, tinctures, and steam baths, benefiting both skin health and respiratory wellness.
Culinary Uses of Rosemary
- Rosemary sprigs are a fantastic way to season roasts like chicken and lamb, enhancing the dishes with a robust, aromatic flavor. Try our Slow Roasted Lemon and Rosemary Chicken Recipe.
- Incorporate rosemary into baking by adding it to bread, such as Rosemary Focaccia, or even Orange and Almond Cake for a fragrant and flavorful twist.
- Vegetables like roasted potatoes, tomatoes, and beans are elevated with the addition of rosemary, bringing out their natural flavors.
- Rosemary is perfect for grilling, especially when used as skewers for kebabs, infusing the meat and vegetables with a distinctive, aromatic taste.
- Use rosemary to add depth to soups and stews, enriching these dishes with its earthy, piney flavor.
Other Uses of Rosemary
- Home remedies using rosemary tea can promote digestion and alleviate symptoms of the common cold. Infused rosemary oil is excellent for relieving muscle pain, and it’s often used in aromatherapy for its soothing properties.
- For a natural touch, bundles of dried rosemary sprigs can serve as a natural air freshener, perfect for hanging in your home. Rosemary is also a popular ingredient in potpourri mixes and adds rustic charm to wreaths while bringing a fresh flavor to your décor.
How to Harvest Fresh Rosemary
- Harvest fresh rosemary in the morning after dew evaporates but before it gets too hot to avoid wilting.
- Pick rosemary when it just starts flowering for peak flavor; make sure it's free from pollutants.
- Use sharp scissors or shears to cut healthy, vibrant stems without damaging the plant.
- Cut sprigs just above a leaf node to encourage new growth; discard any damaged or insect-affected leaves.
- Bring harvested rosemary indoors immediately to prevent wilting, or alternatively buy fresh rosemary from your local farmers market or grocery store and follow the storage steps.
Buying and Preparing Fresh Rosemary
- Selecting fresh rosemary: Look for vibrant, green leaves that are free from dark spots, yellowing, or other signs of age or damage. The aroma should be distinctly fragrant when lightly brushed, and the leaves should feel springy, not limp.
- Avoid washing fresh rosemary: Unless you’re planning on using it immediately. Excess moisture can hasten decay, so store the rosemary in a dry state. Wrap the sprigs loosely in a dry paper towel and place them inside an airtight container or resealable plastic bag. This method helps absorb any extra moisture, maintaining the herb’s freshness until ready for use.
- Freezing or drying: If you plan to freeze or dry the rosemary, gently rinse the sprigs under running cool water. Gently rub the leaves with your fingers to dislodge any dirt or residue. Pat the rosemary dry with a clean kitchen towel or paper towel, ensuring it is completely dry before proceeding.
How to Store Fresh Rosemary
Room Temperature
- Trim the bottom inch of leaves and stems from rosemary sprigs.
- Place the sprigs in a large mason jar or glass jar filled with water, like a bouquet, keeping the leaves above water. (Avoid submerging rosemary leaves in water.)
- This method keeps rosemary fresh for a few days while adding a pleasant aroma to your kitchen.
- For short-term storage, ensure the sprigs are dry. Wrap loosely in paper towels or parchment and store in a perforated bag in a cool, dry place, away from sunlight and heat.
Refrigerator
- Store fresh sprigs in the refrigerator. Wrap sprigs in a slightly damp paper towel, place them in a plastic bag or airtight container, and store in the crisper drawer for up to 2 weeks.
- Consider investing in a herb saver designed to extend the life of fresh herbs by providing the right amount of moisture and ventilation, preserving the rosemary for up to 2 weeks or more.
Freezer
- Flash Freeze: Wash and dry rosemary sprigs. Spread out the sprigs in a single layer on a baking sheet and flash freeze for 2-3 hours, then store in a freezer bag for up to 6 months.
- Ice Cube Trays: Chop rosemary and place in ice cube trays. Cover them with olive oil, clarified butter or vegetable stock. (Feel free to add other herbs or aromatics if you want). Make sure the rosemary leaves are completely submerged in the liquid before freezing. Transfer the frozen cubes to a freezer bag or airtight container for later use.
How to Dry Rosemary and Maximize Shelf Life
When using dried rosemary instead of fresh, remember that 1 tablespoon of fresh rosemary is equivalent to 1 teaspoon of dried due to its more concentrated flavor, meaning you’ll need less of the dried version.
Air Dry
- Gather rosemary stems into small bunches and secure with kitchen string or a rubber band.
- Hang the bunches upside down in a warm, dry, well-ventilated area, out of direct sunlight. Rosemary should dry in about 2 weeks. Keep bundles small for faster drying and check regularly for moisture or mold; adjust if needed.
- Alternatively, lay sprigs flat on a baking sheet in a well-ventilated area.
- For drying larger amounts of rosemary, consider investing in a herb drying rack.
Oven Dry
- Preheat the oven to the lowest setting, around 170°F (80°C).
- Cut rosemary into 2-inch sprigs and place in a single layer on a parchment-lined baking sheet. (Alternatively, you can also chop rosemary before drying.)
- Dry in the preheated oven for 30 minutes - 2 hours, checking regularly; leaves should be dry, brittle, and easily fall from the stems. Avoid overcrowding to reduce drying time.
- Allow the rosemary to cool completely before storing.
Microwave
- For small amounts, arrange rosemary on a microwave-safe plate between paper towels. (Smaller pieces work better for this method.)
- Microwave on high in 30-second intervals until dry and brittle, usually about 2 minutes, depending on the microwave wattage.
Food Dehydrator
- Arrange washed and dried rosemary sprigs in a single layer on dehydrator trays.
- Set temperature to 95°F to 115°F (35°C to 45°C) and dehydrate for 1-4 hours.
- Check regularly to avoid overdrying; leaves should be brittle when fully dried. Keep in mind that local humidity may affect drying time.
How to Store Dried Rosemary
Longevity of dried rosemary depends on proper storage conditions. To maintain its quality for up to 1 year, store dried rosemary in a cool, dark place, away from direct sunlight and heat.
- Store in a clean, dry airtight container, such as a glass jar or plastic container with a tight-fitting lid, to maintain freshness.
- For extended shelf life, consider vacuum sealing. Place dried rosemary in a vacuum-sealable bag, remove air with a vacuum sealer, and seal tightly to prevent moisture and oxygen from degrading the herb.
How to Freeze Rosemary
Flash Freeze
- Spread rosemary sprigs (or chopped rosemary) on a baking sheet lined with parchment paper in a single layer, cover with plastic wrap and freeze for a few hours. Transfer the frozen rosemary to a freezer bag or airtight container for long-term storage.
Freeze in Ice Cube Trays
- Olive Oil: Chop rosemary and place in ice cube trays, cover with olive oil, and freeze.
- Butter: Mix chopped rosemary with melted butter (or clarified butter), pour into ice cube trays, and freeze.
- Vegetable Stock: Combine chopped rosemary with vegetable stock, fill ice cube trays, and freeze.
- Add other herbs, chopped garlic, or citrus zest to create flavorful "flavor bombs" for cooking.
Other Ways to Preserve Rosemary
Rosemary Oil
- Cold Infusion: Gently bruise fresh rosemary leaves to release their essential oils. Place the bruised leaves in a clean, dry glass jar and cover with olive or grapeseed oil. Seal the jar and let it infuse for at least 2 weeks for maximum flavor.
- Warm Infusion: Combine oil with rosemary in a small saucepan over medium/low heat for 20 minutes. (Do not let it simmer or smoke.) Strain the oil, then transfer to clean, dry glass bottles or jars. Optionally, add dried rosemary sprigs to each bottle for decoration.
- Get Creative: Add other herbs and aromatics, such as citrus zest, to enhance flavor. (Do not use fresh garlic, rather use dried or powdered garlic and store in the refrigerator for safety)
- How to Store Rosemary Flavored Oil: Store in an airtight glass jar in a cool, dark, dry place away from sunlight or heat sources. Strain before using to remove any solids.
- How to Use Rosemary Flavored Oil: Use for marinades, salad dressings, or drizzling over roasted vegetables. Plus it makes a great food gift for friends and family.
See the recipe card for quantities and full recipe.
Rosemary Salt
- How to Make Rosemary Salt: Combine chopped fresh rosemary (or other herbs like sage or oregano and aromatics), and salt in a food processor or grinder. Blend to desired texture—either fine and smooth or coarse and chunky. Dry in a preheated oven 230ºF/100ºC.
- Get Creative: Add other herbs and aromatics, such as garlic, chili, citrus zest, to create a unique flavor profile.
- How to Store Rosemary Salt: Store in an airtight container or glass jar. If dried properly, the salt can last for 6-12 months.
- How to Use Rosemary Salt: Use as a seasoning for meats, vegetables, or to enhance the flavor of dishes. Allow the salt to sit for 1-2 days before using to let flavors fully develop. Plus makes great diy food gifts for any occasion.
See the recipe card for quantities and full recipe.
How to Detect Spoilage
These are the definitive signs that rosemary has lost its culinary value due to spoilage.
Visual Indicators
- Fresh rosemary should be vibrant green; brown, yellow, or dull colors indicate spoilage.
- White or gray fuzzy spots are signs of mold and mean the rosemary is unsafe to use.
- Leaves should be firm and springy; wilted or brittle leaves suggest it's past its prime.
Olfactory Signals
- Rosemary should have a strong, pine-like aroma; a lack of scent or a musty smell indicates spoilage.
FAQ's
A : Fresh rosemary can last up to 1-2 weeks when stored properly in the refrigerator. To maximize its shelf life, wrap the sprigs in a slightly damp paper towel and place them in a plastic bag or airtight container in the crisper drawer. For longer storage, fresh rosemary can be frozen or dried, extending its usability for several months to a year.
A : Dried rosemary is versatile and can be used in a variety of dishes, such as roasts, soups, stews, and breads. It is also great for seasoning vegetables and adding flavor to marinades.
A : Yes, rosemary should be gently rinsed under cool water before drying to remove any dirt or residue. Ensure the sprigs are completely dry before proceeding with the drying process to prevent mold.
A : When stored properly in an airtight container and kept in a cool, dark place, dried rosemary can last up to one year while retaining its flavor and aroma.
A : Drying your own rosemary can be more cost-effective, especially if you have a rosemary plant at home. It also allows you to control the quality and freshness of the dried herb.
A : Yes, fresh rosemary can be stored in the refrigerator. Wrap the sprigs in a slightly damp paper towel, place them in a Ziploc bag or airtight container, and store them in the crisper drawer for up to two weeks.
A : Yes, rosemary can be frozen without drying it first. Simply clean and dry the sprigs, then store them in a freezer bag or airtight container. Rosemary can also be frozen in olive oil for added convenience.
A : Yes, frozen rosemary can be used directly in recipes. There's no need to thaw it first; just add the sprigs to your dish as you would with fresh rosemary.
Proper storage and preservation techniques are key to enjoying the robust flavor of fresh rosemary year-round. Whether you prefer using rosemary fresh, dried, or frozen, this guide provides all the tips you need to keep this versatile herb at its best.
Experiment with different methods like infusing oils or creating flavored salts to elevate your dishes and add a unique touch to your cooking. With these strategies, you can ensure that rosemary remains a staple in your kitchen, ready to enhance your culinary creations at any time.
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A Guide to Rosemary (+ best ways to store and preserve)
Description
Discover the best ways to store and preserve fresh rosemary to maximize its flavor and shelf life. Learn how to freeze, dry, and use rosemary in various culinary and home applications with this comprehensive guide.
Ingredients
HOW TO DRY ROSEMARY
Fresh Rosemary, washed and dried
HOW TO FREEZE ROSEMARY
Fresh Rosemary, washed and dried
Olive Oil, Butter or Vegetable Stock, as needed
Lemon and Rosemary Olive Oil
1 cup Extra Virgin Olive Oil
4-5 sprigs of Fresh Rosemary, washed and dried
Peel of 1 Lemon (skin only), removed with a vegetable peeler
Orange and Rosemary Salt
1 cup Sea Salt
3-4 tablespoon Fresh Rosemary, chopped
Zest of 2 - 3 Oranges
Juice of 1 Orange
Instructions
HOW TO DRY ROSEMARY
Air Dry
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Gather rosemary stems into small bunches and secure with kitchen string or a rubber band.
-
Hang the bunches upside down in a warm, dry, well-ventilated area, out of direct sunlight. Rosemary should dry in about 2 weeks. Keep bundles small for faster drying and check regularly for moisture or mold; adjust if needed.
-
Alternatively, lay sprigs flat on a baking sheet in a well-ventilated area.
-
For drying larger amounts of rosemary, consider investing in a herb drying rack.
Oven Dry
-
Preheat the oven to the lowest setting, around 170°F (80°C).
-
Cut rosemary into 2-inch sprigs and place in a single layer on a parchment-lined baking sheet. (Alternatively, you can also chop rosemary before drying.)
-
Dry in the preheated oven for 30 minutes - 2 hours, checking regularly; leaves should be dry, brittle, and easily fall from the stems. Avoid overcrowding to reduce drying time.
Microwave
-
For small amounts, arrange rosemary on a microwave-safe plate between paper towels. (Smaller pieces work better for this method.)
-
Microwave on high in 30-second intervals until dry and brittle, usually about 2 minutes, depending on the microwave wattage.
Food Dehydrator
-
Arrange washed and dried rosemary sprigs in a single layer on dehydrator trays.
-
Set temperature to 95°F to 115°F (35°C to 45°C) and dehydrate for 1-4 hours.
-
Check regularly to avoid over drying; leaves should be brittle when fully dried. Keep in mind that local humidity may affect drying time.
HOW TO FREEZE ROSEMARY
Flash Freeze
-
Spread rosemary sprigs (or chopped rosemary) on a baking sheet lined with parchment paper in a single layer, cover with plastic wrap and freeze for a few hours. Transfer the frozen rosemary to a freezer bag or airtight container for long-term storage.
Freeze in Ice Cube Trays
-
Olive Oil: Chop rosemary and place in ice cube trays, cover with olive oil, and freeze.
-
Butter: Mix chopped rosemary with melted butter (or clarified butter), pour into ice cube trays, and freeze.
-
Vegetable Stock: Combine chopped rosemary with vegetable stock, fill ice cube trays, and freeze.
-
Add other herbs, chopped garlic, or citrus zest to create flavorful "flavor bombs" for cooking.
LEMON AND ROSEMARY OLIVE OIL
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Prepare the Ingredients: Gently bruise the fresh rosemary sprigs to release their essential oils. Peel the lemon using a vegetable peeler, avoiding the white pith, which can be bitter.
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Combine and Infuse
Cold Infusion Method
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Place the bruised rosemary sprigs and lemon peel in a clean, dry glass jar.
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Pour the extra virgin olive oil over the herbs, ensuring they are fully submerged.
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Seal the jar tightly and store it in a cool, dark place for at least 2 weeks to allow the flavors to infuse.
Warm Infusion Method
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Infuse: In a small saucepan, combine the olive oil, rosemary sprigs, and lemon peel. Heat over medium/low heat for about 20 minutes, ensuring the oil does not simmer or smoke.
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Strain: Remove the rosemary and lemon peel from the oil using a fine mesh sieve. Transfer the strained oil to a clean bottle. Optionally, add a dried rosemary sprig for decoration.
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Store: Store the infused oil in an airtight glass jar in a cool, dark, dry place away from direct sunlight or heat sources.
ORANGE AND ROSEMARY SALT
Prepare the Ingredients
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Wash and dry the rosemary thoroughly, then chop it finely.
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Zest the oranges, ensuring to avoid the white pith to prevent bitterness. Juice the oranges.
Blend the Flavored Salt
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For a finely ground salt: Combine the sea salt, chopped rosemary, and orange zest in a food processor or grinder. Blend until the mixture is smooth and the salt is evenly green.
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For a coarser salt: Blend the rosemary and orange zest alone until they reach the desired texture. Then, add the sea salt and pulse a few times to combine, preserving the salt's coarse texture.
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Mix in the orange juice.
Dry the Mixture
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To prolong shelf life, spread the salt mixture in a thin layer on a baking sheet lined with parchment paper.
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Place the baking sheet in the oven and dry at 230°F (100°C) for 30-45 minutes, or until the mixture is dry to the touch. Check regularly to prevent burning the salt mixture.
Store: Once completely dry, cool the mixture and transfer the mixture to an airtight container or glass jar. If dried thoroughly, the flavored salt can last 6 - 12 months, though the flavor will gradually diminish over time.
Use: Allow the salt to sit for 1-2 days before using to let the flavors fully develop. Use as a seasoning for meats, vegetables, or any dish that could benefit from a burst of citrusy, herbaceous flavor.
Notes
Note: When using dried rosemary instead of fresh, remember that 1 tablespoon of fresh rosemary is equivalent to 1 teaspoon of dried due to its more concentrated flavor, meaning you’ll need less of the dried version.
How to Store Lemon and Rosemary Olive Oil: Store the infused oil in an airtight glass jar in a cool, dark, dry place away from direct sunlight or heat sources.
How to Store Orange and Rosemary Salt: Once completely dry, cool the mixture and transfer the mixture to an airtight container or glass jar. If dried thoroughly, the flavored salt can last 6 - 12 months, though the flavor will gradually diminish over time.
How to Use Orange and Rosemary Salt: Allow the salt to sit for 1-2 days before using to let the flavors fully develop. Use as a seasoning for meats, vegetables, or any dish that could benefit from a burst of citrusy, herbaceous flavor.
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