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Rosemary is best dried, but can also be frozen
Freeze or dry rosemary
The rosemary is one of the culinary herbs that are very versatile. Therefore, it makes sense to create both a dried, as well as a frozen supply of the herb. Both variants are in the taste very close to the fresh rosemary.
Harvest rosemary
Rosemary is harvested around lunchtime, preferably on a sunny day. At this time, the herb has the largest amount of essential oils. Cut only perfect branches. If needles are withered or withered, the branches are cut off, but land on the compost. Wash the branches under running water and let them dry on a kitchen towel.
Preserve rosemary
How you proceed depends on how you want to preserve the herb. If whole branches are to be preserved, no further preparation is necessary. If you want to shred the herb, you must cut off the individual needles from the pointer and hack if necessary. Branches, whole or chopped needles can be frozen or dried.
Freeze rosemary
The easiest way is to freeze the cleaned, whole sprigs of rosemary. For this you simply put this in a freezer bag or in a freezer. The frozen needles can be easily broken off from the show later and crumble.
You can also freeze already crushed rosemary in ice cube containers. In this way you can easily make herbal cubes if you mix rosemary and other herbs before freezing.
Rosemary stays in the freezer for about a year. However, during use, you will find that a long shelf life will be detrimental to the aroma.
Dry rosemary
If you want to dry rosemary, you will harvest whole branches. The herbs should be dry and clean. When it comes to contamination, it is of course necessary to brew the sprigs of rosemary for a short time. Then bundle up to eight twigs into a bunch and hang them in a dry place on a leash. If there is enough space, you can also dry the branches separately on a flat surface.
As soon as the needles crackle and stop bending, the rosemary is sufficiently dried and can be kept in glass jars with a screw cap.
A drying in the oven is also possible. At low temperature, the rosemary dries on the plate for about four hours.