If you have a rosemary bush in your garden, pick it up and let it dry: it's a great idea to keep it and have it conveniently always at hand for cooking.
Steps
Step 1. Cut the rosemary
The best days to harvest rosemary are those that are clear and dry.
Step 2. Prepare bunches of rosemary with stems of the same size
Cut out the unkempt and unkempt ends. Use a maximum of 10 stems per bunch.
Step 3. Tie the stems together with a string so that you can then hang them
Step 4. Hang each bunch with the stems facing down in a dry, ventilated and dark place
Leave them hanging for 1 to 2 weeks.
Step 5. When the rosemary has dried, take the bunches and melt them one at a time
Run your hands along the stems to remove the leaves. Do this on a clean work surface or in a large enough container. A bowl may be fine.
Step 6. Store the rosemary
Bundle the leaves and store them in an airtight container.
Step 7. Label the date
Now the dried rosemary is ready to be used in the kitchen.
Advice
- It is advisable to use homemade dried rosemary within one year of harvest.
- The optimal temperature for drying it is between 21ºC and 32ºC.
- If you wish, you can crush the leaves with a mortar or spice grinder until you get a fine powder. This way you can give your recipes a special flavor, without the leaves showing. Store it in an airtight plastic container.
