Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Different ways of utilizing rosemary.

A Guide to Rosemary (+ best ways to store and preserve)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Grant and Rochelle Murchie

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

Scale

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 tbsp Fresh Rosemary, chopped

Zest of 2 - 3 Oranges

Juice of 1 Orange


Instructions

 

HOW TO DRY ROSEMARY

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.

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

  • 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.

  • Combine and Infuse

Cold Infusion Method

  • Place the bruised rosemary sprigs and lemon peel in a clean, dry glass jar.

  • Pour the extra virgin olive oil over the herbs, ensuring they are fully submerged.

  • 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

  • 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.

  • 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.

  • 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

  • Wash and dry the rosemary thoroughly, then chop it finely.

  • Zest the oranges, ensuring to avoid the white pith to prevent bitterness. Juice the oranges.

Blend the Flavored Salt

  • 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.

  • 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.

  • Mix in the orange juice.

Dry the Mixture

  • To prolong shelf life, spread the salt mixture in a thin layer on a baking sheet lined with parchment paper.

  • 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.