10 Ways to Use Rosemary In the Kitchen
- Rosemary Salt. Pull the rosemary leaves from the stem to make 1 cup.
- Rosemary Infused Olive Oil. Pour 2 cups of olive oil into a small pot.
- Rosemary Honey.
- Rosemary Simple Sugar.
- Rosemary Jelly or Jam.
- Rosemary Skewers.
- Rosemary Infused Vinegar.
- Fresh Rosemary Lemonade or Limeade.
What to do with rosemary after cutting?
To do so, dampen a paper towel and lay your rosemary sprigs side by side on top of it. Wrap the rosemary in the damp paper towel, and store it in a resealable freezer bag or airtight container. Put the container inside the fridge.
Can you eat raw fresh rosemary?
The sprigs can be eaten fresh or dried. To prepare rosemary, rinse the leaves under cold water to remove any stray dirt or particles. Cut the stems off and use the remaining sprigs as a garnish for savory meat dishes, vegetables, and baked goods.
Is it better to dry or freeze rosemary?
Dried rosemary won’t be as aromatic as fresh rosemary but it lasts much longer than freezing or refrigerating. To dry your rosemary, place the rosemary sprigs on a plate in a dry place and let stand for a few days.
What can I do with large amounts of rosemary?
Try a Rosemary Infusion
Infusing vinegar or olive oil with rosemary is a great idea. Think about all of the marinades, rubs, and salad dressings you’ll be able to quickly toss together. One of my favorite ways to use my fresh rosemary is to make rosemary bitters.
What can you use fresh rosemary for?
Rosemary is used regularly in Mediterranean cuisine and compliments food such as soups, casseroles, stews, fish, breads, stuffings, meats, and roasted vegetables. You can use rosemary sprigs as skewers and make kabobs for the grill or the oven. You can also infuse olive oil with fresh rosemary.
Can you freeze rosemary for later use?
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.
What are the most common uses for rosemary?
Rosemary (Rosmarinus officinalis) is widely used as a spice when cooking, especially in Mediterranean dishes. It is also used for fragrance in soaps and cosmetics. Traditionally, rosemary has been used medicinally to: Improve memory.
What can I do with too much fresh rosemary?
Drying it couldn’t be easier, either. Each of the three most-commonly used methods — air-drying, oven-drying, and dehydrating — are all great options. After washing and drying rosemary sprigs, bundle them together, tie them up at their bases, and hang in a well-ventilated area to air-dry.
How long can you freeze rosemary?
Alternatively, divide the rosemary into an ice cube tray, fill with water and freeze. Once it is frozen, transfer the rosemary ice cubes to a freezer-safe storage bag until ready for use. For the best results, use frozen rosemary within 4 to 6 months.
What can I do with excess fresh rosemary?
Place your rosemary sprigs in an airtight container or freezer bag, squeezing all the air out before sealing it, or freeze the leaves in an ice-cube tray with water or olive oil. Consider flash-freezing the sprigs or leaves, so they don’t stick together in the freezer.
How do you dry rosemary for later use?
Air-dry: Tie the rosemary sprigs into a bundle using twine or a rubber band. Hang them upside down in a dry, well-ventilated area out of direct sunlight. The rosemary will dry in fourteen to twenty-one days and will be complete when the rosemary leaves are stiff and no longer pliable.
Can you freeze fresh herbs rosemary?
Left on the stem, hardier herbs like rosemary, dill, thyme, bay or sage can be spread in a single layer on a baking sheet or plate and placed in the freezer. Once frozen, transfer into any airtight container for freezer storage without clumping. To use, simply remove herbs a sprig at a time.
How long does rosemary last in the freezer?
Yes, you can freeze rosemary for up to 4 months. The best approach is to remove the leaves from a sprig of rosemary, chop it up finely then pack it into an ice cube tray before covering it with oil or butter.
How do you dry and store fresh rosemary?
To dry naturally, simply tie bunches of fresh rosemary with string and hang upside down in a sunny position for 2-3 weeks. When dried, the leaves should be brittle but not shatter. Store in labelled, airtight containers away from light for up to 12 months. Use twine to tie the rosemary in small bunches.
Should rosemary be washed before drying?
To dehydrate rosemary, first, rinse and pat the springs dry. Then, lay them down in a single layer across your dehydrator tray/s, with some space between (so the air can circulate for even, quicker drying).
How long do you hang rosemary to dry?
Allow them to dry for about 2 weeks, checking regularly to make sure they aren’t becoming moldy or sun-damaged, until they the needles become brittle and begin to fall off. Once dry, separate the sprigs from the tough stems and store the leaves in an airtight container.
Should I wash my rosemary?
It is best to wash fresh rosemary when you’re ready to use it. Loosely wrap the rosemary sprigs in a slightly damp paper towel, and then again in plastic wrap or a plastic storage bag. Avoid wrapping the rosemary too tightly or washing the leaves or sprigs in advance.
How do you clean and store fresh rosemary?
Rinse off the rosemary sprigs and let them completely dry. Cut the rosemary sprigs into shorter manageable pieces, approximately 6 to 8 inches in length. Place the sprigs in a freezer-safe storage bag and put it in the freezer.
Can you use rosemary straight from the plant?
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.
Should you wash fresh herbs before using?
To avoid getting sick from your herbs, wash them properly. The best way to do this is to dunk the herbs in a bowl or salad spinner full of of cold water. Dump the water and repeat this step a few times, swishing the herbs around in the bowl, especially if the herbs are caked with a lot of dirt.