How to Preserve Rosemary?

Rosemary can be preserved through freezing, drying, or infusing it in oil. Here's a detailed look at each method:

Freezing Rosemary

Freezing is an excellent way to maintain the flavor and aroma of fresh rosemary.

• Whole Sprigs:

  1. Rinse the rosemary sprigs and pat them dry.
  2. Place the sprigs in a single layer on a baking sheet lined with parchment paper.
  3. Freeze for 1-2 hours, or until solid.
  4. Transfer the frozen sprigs to an airtight freezer bag or container.
  5. Squeeze out as much air as possible before sealing to prevent freezer burn.
  6. Label the bag with the date. Rosemary can last for several months in the freezer.

• Rosemary in Ice Cubes:

  1. Chop the rosemary leaves.
  2. Pack the chopped rosemary into ice cube trays.
  3. Fill the trays with water or olive oil. Olive oil helps preserve the flavor and prevents the rosemary from clumping together.
  4. Freeze until solid.
  5. Transfer the rosemary ice cubes to a freezer bag or container.
  6. Label with the date and contents (e.g., "Rosemary in Olive Oil"). These are perfect for adding directly to soups, stews, or sauces.

Drying Rosemary

Drying is a classic method for preserving rosemary.

• Air Drying:

  1. Gather several sprigs of rosemary and tie them together at the base with twine.
  2. Hang the bundle upside down in a cool, dry, and well-ventilated area, away from direct sunlight. A pantry or closet works well.
  3. Allow the rosemary to dry for 2-4 weeks, or until the leaves are brittle and easily crumble.
  4. Once dried, remove the leaves from the stems and store them in an airtight container in a dark, cool place.

• Oven Drying:

  1. Preheat your oven to the lowest possible setting (ideally below 170°F or 77°C).
  2. Spread the rosemary sprigs in a single layer on a baking sheet.
  3. Place the baking sheet in the oven and leave the door slightly ajar to allow moisture to escape.
  4. Dry for 2-4 hours, checking periodically to ensure the rosemary doesn't burn.
  5. The rosemary is ready when the leaves are brittle and crumble easily.
  6. Remove from the oven and let cool completely.
  7. Store the dried rosemary in an airtight container in a dark, cool place.

• Dehydrator Drying:

  1. Follow the instructions that come with your dehydrator
  2. Generally, you'll want to dry at a low temperature (around 95-115°F or 35-46°C) for several hours until the rosemary is brittle.

Infusing Rosemary in Oil

Infusing rosemary in oil is a great way to capture its flavor and aroma for culinary use.

1. Prepare the Rosemary: Wash and thoroughly dry the rosemary sprigs.
2. Combine Rosemary and Oil: Place the rosemary sprigs in a clean glass jar. Pour high-quality olive oil over the rosemary, ensuring the sprigs are completely submerged.
3. Infuse: Seal the jar tightly and let it sit in a cool, dark place for 2-4 weeks to allow the flavors to meld.
4. Strain (Optional): If desired, strain the oil through a cheesecloth to remove the rosemary sprigs. This will result in a clearer oil.
5. Store: Store the infused oil in a sealed bottle in a cool, dark place. Use within a few months for best flavor.