Rosemary tastes very aromatic fresh from the bush, but can also be preserved in various ways. You should then store the herb in a dark place, because exposure to sunlight will evaporate the sensitive essential oils. The best way to store dried rosemary is in airtight containers.
Dry rosemary
To dry rosemary, first harvest a few sprigs whole. Make sure they are dry - after all, moisture leads to mold growth. Tie the branches into small bouquets and hang them upside down in a warm and dark place, for example in the boiler room. The dried rosemary - either whole or chopped - is kept in airtight containers in a dark place.
This is how it works faster: drying in the oven
If you don't have the space or the patience to hang dry rosemary, you can also do this in the oven. To do this, preheat the oven to a maximum of 50 °C and spread the sprigs of rosemary on an oven tray lined with baking paper. Place the baking tray on the top shelf of the oven and clamp a wooden spoon or a bottle cap between the door and the oven - this will allow any moisture to escape. The rosemary now needs between two and four hours to dry, turning the sprigs about every half hour to a full hour.
Freeze rosemary
Rosemary is one of the herbs that can be frozen without major loss of flavor. You can either freeze whole branches (in freezer bags) or just the needles in appropriate containers. Rosemary needles, which you fill into ice cube trays and pour on with good olive oil, are particularly tasty. These herb cubes can be used in many ways, for example for rosemary potatoes or Mediterranean stews. Frozen rosemary will keep for about a year, but will lose flavor within a few months, so use it up quickly.
Soak rosemary in vinegar or oil
Alternatively - and a very original gift idea - are aromatic rosemary oils or rosemary vinegars. For pickling in oil, the rosemary sprigs should be fresh but dry. Use a good quality olive oil and make sure to cover the herbs completely with oil. White wine vinegar is particularly suitable for pickling in vinegar; here, too, the herb branches are completely covered with vinegar. The mixtures must sit well in a cool, dark place for at least two weeks.
tips and tricks
How to make rosemary or herb salt yourself: Very finely weigh two sprigs each of rosemary, thyme, lovage and marjoram, six leaves of sage, some crushed juniper berries and crushed black peppercorns. Now take a clean container that can be closed well (e.g. with a screw cap) and alternately layer salt and herb mixture in a ratio of 1:5, i. H. One part salt for every five parts herbs. Coarse sea salt works particularly well.
IJA