My favorite and most convenient means of freezing rosemary requires one extra step, but the result is worth it. .
How to Store Fresh Rosemary
You basically have 3 options for storing your extra rosemary: refrigerate, freeze or dry.Simply wrap the rosemary sprigs in a slightly damp paper towel, and then place it in a Ziploc bag or storage container.Cut the rosemary sprigs into shorter manageable pieces, approximately 6 to 8 inches in length.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.You can store the rosemary leaves in a tightly sealed container or you can grind them into a powder with a mortar and pestle.Check out this cool article on How to Grow and Blend Your Own Herbs at Home from our friends over at Porch.com.Simply wrap the rosemary sprigs in a slightly damp paper towel, and then place it in a Ziploc bag or storage container.Cut the rosemary sprigs into shorter manageable pieces, approximately 6 to 8 inches in length.You can store the rosemary leaves in a tightly sealed container or you can grind them into a powder with a mortar and pestle.Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes. .
How To Store Rosemary For The Freshest Flavor
In order to keep your rosemary fresh for the long haul, you will want to protect it from the cold dry air in your refrigerator.Simply wrap your rosemary sprigs in a damp paper towel and place it in a zip lock bag.Alternatively, you can place the wrapped rosemary inside a plastic storage container that you can reuse.Once they are frozen, remove the sprigs from the cookie sheet and place them into freezer bags for long-term storage.This method allows the sprigs to freeze separately so that you can remove individual ones for use in your dishes without having to thaw out a whole bunch.Place the rosemary sprigs on parchment paper on a cookie sheet and then into an oven set to 125 degrees.Rosemary is thicker and woodier than most herbs, which means that drying can take a couple of days.Simply hang a bundle of rosemary sprigs in any part of your home that has dry, moving air. .
How to Store Fresh Rosemary
Hearty rosemary fares well when kept in the refrigerator, lasting up to two weeks if stored properly.However, if your rosemary’s refrigerator shelf life is coming to an end or you have more than you can use in two weeks, it can be frozen or dried for later use.Once it is frozen, transfer the rosemary ice cubes to a storage bag until ready for use. .
How to Dry Rosemary, Step by Step
Fact is, while I love to infuse a drink with sprigs of rosemary, stuff them in a chicken's cavity, or tempura-fry them, it's rare that I'll use up the entire bunch in the week that the herb lasts when stored in the fridge.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.After rinsing and drying the sprigs, cut them down so that they fit the dehydrator trays and spread them out evenly.Pop them in at around 95°F to 115°F (or, if you're in a really humid area, up to 125°F), for 1-4 hours, checking periodically until brittle needles fall off easily.Once dry, separate the sprigs from the tough stems and store the leaves in an airtight container. .
How To Dry Rosemary and Store It (3 Methods)
The past few years have dawned a DIY era in my kitchen, and I’ve been drying/dehydrating ingredients left, right, and center.I’ve already shared methods for ‘sun-dried’ tomatoes, homemade milk powder, and onion & garlic flakes (among many other DIYs).Fresh and dried rosemary is probably one of the most used herbs in my kitchen, so it’s a surprise that it’s taken me this long to try and share this process with you.As impressive as the taste (and smell) of rosemary is, this herb is also a good source of several vitamins and minerals.Furthermore, it is important to remember that the overconsumption of rosemary can lead to several adverse side effects – though you’re unlikely ever to reach the amount needed to trigger these through food sources alone.I love my dehydrator – it is by far the easiest way to dry any ingredient while maintaining optimal nutrients (which can be difficult with oven-drying), yet within a far shorter timeframe than air-drying.Tough oven-drying rosemary is quick, though, it does run the risk of ‘burning’ the herbs – so it should be done with caution.In comparison, air-drying rosemary uses no heat at all, but can take weeks to work, and won’t be possible in all climates.Lay the rosemary sprigs in a single layer across your dehydrator tray/s, with some space between (so the air can circulate for even, quicker drying).Depending on overall humidity (of the fresh rosemary and of the surrounding area) drying time could be longer, up to 8 hours.After rinsing and drying the rosemary, lay them out on a parchment-lined baking tray/s with space between for air to circulate.Make sure to clean your rosemary well, and then gently pat it dry with a kitchen towel.Alternatively, you could hang them from a clothes hanger, or even purchase and use a herb drying rack.Due to the long drying time, it can be a good idea to cover the herbs with a ventilated ‘protective covering’ like a paper bag or a nut milk bag – to avoid dust settling on the drying rosemary herbs (and little critters).Feel free to separate your dry rosemary into full leaves and some to be ground into a powder (to avoid the hard texture in recipes).Once dried, separate all the leaves from the stems by gently rubbing them (do this over a bowl) and then store them in a glass jar.Make sure to store in an airtight container to prevent any moisture from entering, which can cause mold.When freezing fresh rosemary, I like to suspend it in olive oil (or water) in an ice-cube tray (for 4-6 months). .
How to Store Your Herbs So They Last Longer
Whether you're trying to fuel up for a particularly busy day, have been intensifying your exercise routine, or you're just sick of feeling hungry all the time, boosting your protein intake may be one way to help you feel more satisfied. .
How to Store Fresh Herbs the Right Way
—Ashley Lecker, Green Bay, Wisconsin Go to Recipe For a good friend moving to L.A., I made a blueberry goat cheese pie.—Melissa Pearson, Sandy, Utah Go to Recipe My husband and I love Caprese salad, but not the high prices we pay for it in restaurants.The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box.The layers of flavor in this dish are brilliant, making it well worth the time and a must for your recipe box.—Laurie Bock, Lynden, Washington Go to Recipe Beautiful basil and fresh raspberries lend bright color and refreshing flavor to this grown-up iced tea.—Cynthia Gerken, Naples, Florida Go to Recipe A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home.Pesto Shrimp Pasta A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.Go to Recipe A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.—Taste of Home Test Kitchen Go to Recipe Nectarine and basil may sound a little strange, but trust us, this combination is a real winner.Grilled Bruschetta This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden.—Brittany Allyn, Mesa, Arizona Go to Recipe This is my go-to appetizer in the summer when tomatoes and basil are fresh from the garden.Teri Rasey, Cadillac, Michigan Go to Recipe My son named this "pizza rice" after I threw together a quick dinner from what I had in the fridge and pantry.—Elisabeth Larsen, Pleasant Grove, Utah Go to Recipe I absolutely love a BLT with sliced avocado and an egg.—Ally Billhorn, Wilton, Iowa Go to Recipe These tender, pesto-stuffed meatballs get gobbled up in our house.Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal.—Lisa Moriarty, Wilton, New Hampshire Go to Recipe This cinch of a marinade gives the chicken lots of Italian flavor.Serve the chicken with a tossed green salad and garlic breadsticks, or put slices on a ciabatta roll along with lettuce, tomato and mozzarella cheese for a zesty handheld meal.Go to Recipe Dried basil adds its rich herb flavor to this creamy and delicious skillet side dish that's table-ready in just minutes!—Stacy Mullens, Gresham, Oregon Go to Recipe Salmon and basil take a sweet new approach when topped off with a relish of strawberries, honey and pepper.Taste of Home Tasty Marinated Tomatoes My niece introduced me to this colorful recipe some time ago.—Shari Neff, Takoma Park, Maryland Go to Recipe They say the way to a man's heart is through his stomach.It's one of those Go to Recipe Relax after work with a cold drink while this savory chicken marinates in an herby tomato blend for an hour, then toss it on the grill.—Debbie Glasscock, Conway, Arkansas Go to Recipe When fresh tomatoes and basil are abundant in the summer, I like to make this wonderful Caprese macaroni salad.—Shannon Humphrey, Hampton, Virginia Go to Recipe Here's a dish that's light and summery but still filling.—Christine Mitchell, Glendora, California Go to Recipe Trade in the usual veggie platter for these fun kabobs.—Sylvia Schmitt, Sun City, Arizona Go to Recipe The tastes of summer abound in this easy Italian-style grilled cheese sandwich.Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats.—Katie Ferrier, Houston, Texas Go to Recipe When I had 80 pounds of tomatoes, I got creative incorporating them into meals.Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats.—Dana Hinck, Pensacola, Florida Go to Recipe This chilly slush with peaches, lemon juice and garden-fresh basil is hands-down the best lemonade ever.Flavorful Tomato Soup A cookbook recipe called for ingredients I didn’t have on hand, so I improvised and came up with this.—Lorraine Fina Stevenski, Land O’ Lakes, Florida Go to Recipe Toss this herby parsley pesto with pasta, spread it over sandwiches or stir it into an Italian-style soup, like minestrone.—Crystal Schlueter, Northglenn, Colorado Go to Recipe This colorful soup is vegetarian-friendly and full of fresh flavors from a rainbow of vegetables.—Alicia Szeszol, Lindenhurst, Illinois Go to Recipe I rely on my husband for the main ingredient in this fuss-free dish.Herbed Balsamic Chicken Our kitchen is tiny and cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months.—Kelly Evans, Denton, Texas Go to Recipe Our kitchen is tiny and cramped, so we try to grill simple (but tasty) meals outside as often as possible during the summer months.Basil-Butter Steaks with Roasted Potatoes A few ingredients and 30 minutes are all you’ll need for this incredibly satisfying meal.—Taste of Home Test Kitchen Go to Recipe A few ingredients and 30 minutes are all you’ll need for this incredibly satisfying meal.—Wendy Weidner, Ham Lake, Minnesota Go to Recipe After ending up with bunches of apricots one summer, I created this quick and simple dish.—Dori Jackson, Gulf Breeze, Florida Go to Recipe Creamy and comforting, this chicken and spinach bake is sure to be a hit at dinnertime.Peach Mango Caprese Salad Summer in the Midwest offers a bounty of fresh produce.—Richard A Robinson, Park Forest, Illinois Go to Recipe Summer in the Midwest offers a bounty of fresh produce.For an Italian-inspired basil guacamole recipe, top it off with toasted pine nuts and fresh herb ribbons.You can also substitute the traditional lime for lemon juice.—Taste of Home Test Kitchen Go to Recipe Guacamole is typically a Mexican dish, but that doesn’t mean you can't try to make it with other global flavors.For an Italian-inspired basil guacamole recipe, top it off with toasted pine nuts and fresh herb ribbons.I decided to try to re-create the flavor, and this delicious basil ice cream recipe is the result!—Sue Gronholz, Beaver Dam, Wisconsin Go to Recipe I started experimenting with herbal ice creams when I was teaching classes at our local college.I decided to try to re-create the flavor, and this delicious basil ice cream recipe is the result!I always pick up fresh herbs, garlic, cucumbers, and hot peppers—as well as honey and onions when I can— at my local farmers market.I always pick up fresh herbs, garlic, cucumbers, and hot peppers—as well as honey and onions when I can— at my local farmers market.—Kim Banick, Turner, Oregon Go to Recipe I am a fan of thick stews and soups, so this dish is perfect!—Julie Merriman, Seattle, Washington Go to Recipe For parties, I turn melon and prosciutto into an easy salad with a honey mustard dressing. .
How to Store Fresh Herbs
Fall weather is finally here in full force, and most gardens are on their last leg, if not already retired.Tender herbs have soft stems and leaves like, cilantro, parsley, and basil; tarragon also can fall into this category.Hard herbs have a woody stem, like rosemary, thyme, marjoram and oregano.It has been my experience that herbs do best when washed under cold water and spun in a salad spinner.Washing and spinning them removes any debris or germs that will feed decay.After the herbs have been washed and spun in the salad spinner, trim the ends of the stems.To store parsley and cilantro, loosely cover with a resealable plastic bag or cling wrap.If using a large Mason jar or quart container, you can use the lid to cover the herbs.Arrange the herbs lengthwise in a single layer on a slightly damp paper towel.Below is a quick list of the most common herbs and their average life span.When the herbs start to turn dark, brittle or the stems show signs of mold, it’s time to toss them.This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. .