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Maybe your rosemary plant is just getting started, or maybe there’s a great sale that you can’t miss. Either way, you’ll end up with too much fresh rosemary and not enough time to use it up. Fortunately, there are a few simple steps to make sure your rosemary doesn’t go rancid before you even have time to cook with it. You can store it in the refrigerator, use the freezer for long-term storage, or freeze your ropes for maximum life. You will enjoy rosemary for weeks or months!
This article was co-authored by staff. Our team of editors and researchers check articles for accuracy and completeness. The content management team closely monitors the work of our editorial team to ensure that each article is backed by reliable research and meets our high standards. This article has been viewed 59,939 times.
To preserve rosemary, first wash the branches with cold water and dry them with a paper towel. Then wrap all uncut strands in a paper towel to prevent them from drying out. Place the wrapped sprouts in a resealable plastic bag or freezer bag. Write the date on the bag or container. Store the sprouts in the kale drawer of the refrigerator and set the kale temperature to high. You can store rosemary in it for up to 2 weeks before it starts to brown and lose its flavor. If you want to learn how to dry rosemary, keep reading! Here’s how to store fresh vegetables to keep them fresh for days! Use this simple kitchen trick for all types of vegetables.
Do you have new plants and don’t know how to care for them? Caring for the plants is simple: throw them in a produce box and some plants will dry out in a day or two. Keep them on the counter and they will only be good for a few hours! What is the best way to store it for several days? Here’s how to handle fresh vegetables for up to 1 week or more.
There are two main types of new plants: soft plants and hardy plants. There are greens and leafy greens like basil, parsley and cilantro. Herbs are herbs such as rosemary, oregano or thyme.
There are two main ways to preserve plants that fall into the main types of plants. The container method works for most tender plants, while the bag method works for the hardiest plants. However, there are some soft vegetables (chives, tarragon and dill) where the bag method is used. Use this as a general rule!
This type of fresh vegetable storage box is suitable for tender vegetables such as coriander, mint, basil and parsley. Soaking the cut ends in water will strengthen the plants before placing them in the produce container. Avoid storing these plants in plastic grocery bags where they will wilt quickly. Do the following (or click below):
The bag method of storing fresh herbs is best for herbs such as oregano, thyme, rosemary and sage, as well as delicate herbs such as chives, dill and tarragon. These plants are more difficult to keep in a pot as their roots are fragile. Here’s what to do with this type of tree.
How to store fresh herbs depends on the type of herbs you buy, the preservative you use, and your refrigerator. Most of the above plants stay fresh for about 1 week or longer depending on the type of container. However, we recommend using fresh herbs whenever possible, as they taste best fresh.
What are the best ways to care for other plants? See How to store basil, How to store cilantro, How to store parsley, and How to store mint.
What do you do with your new plants? Tell us in the comments below! Here is one of our favorite herb collections.
Meet Sonja and Alex Overhiser: husband and wife. Smart home cooking. Authors of recipes you want to repeat. She blogs at Holly & Flora, where she writes about culture, cocktails and creation, from garden to glass.
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If you are one of the lucky ones who live in a warm climate, caring for rosemary may not be a problem, as rosemary is green in warm growing areas. If you live in a cold climate like I do, you know rosemary doesn’t survive the winter, so it’s important to learn how to preserve your collection.
Rosemary’s fresh, bright flavor can be used on everything from roasted vegetables and roast lamb to savory marinades and herbs, and it couldn’t be easier to make to capture its sweet flavor.
The firm and resinous nature of rosemary makes it an ideal candidate for glaze. Rosemary leaves can of course be frozen in the refrigerator, soaked in olive oil or filtered water. You can also make “stick rolls” by filling freezer bags with rosemary leaves, squeezing out any excess air, and rolling the bags from the bottom up, as we mentioned in last week’s post on maintaining a print wall, for example.
My favorite and easiest way to freeze rosemary requires a little work, but the results are worth it. Take individual rosemary sprigs with leaves still attached to the stem and place them on a baking sheet. Place the rosemary sprigs in the refrigerator for a few hours to harden. Transfer the branches to a freezer bag for future use. Instead of a bunch of leaves, you can simply pick one or two branches, as many as you need for decoration, addition to soups and pieces for rubbing.
Unlike delicate herbs like parsley or basil, rosemary actually retains its flavor, color and texture after drying. Drying is not simple. Any of the three common methods—air drying, oven drying, and water drying—are excellent choices. Once the rosemary stems are washed and dried, bundle them, tie at the bottom, and set aside to air dry.
The rosemary dries evenly in the oven. Place the sprouts on a baking sheet lined with parchment paper and set the oven to very low. If you have a gas oven, choose the “warm” setting or leave the pilot light on to do the job. My favorite way? Place the rosemary sprigs in a food dehydrator, set to the lowest setting and wait a few days. Due to the dense nature of rosemary, the dehydration process takes longer than other herbs.
Adding vinegar or olive oil with rosemary is a great idea. Think of all the pickles, marinades, and dressings you can throw together right away. One of my favorite ways to use fresh rosemary is to make rosemary bitters. I followed Emily’s instructions from her article “How to Make Homemade Bittersweets” and rosemary sprigs along with some grape skins for two to three weeks. After filtering out the solids, bottle and add a few drops to hot tea or an original cocktail.
One of my favorite things to eat with a meal is rosemary citrus salt. Start with a pinch of sea salt and add a good handful of fresh rosemary leaves and lemon zest. Work in the food until you get a good texture. keep in the refrigerator. This excellent dish pairs well with other resinous herbs such as licorice, sage or thyme, and is particularly good with chicken, vegetables, lamb or steak.
I like to take a handful of rosemary citrus oil and add a little olive oil or sweet almond oil to make a fragrant hand rub after gardening. How to dry rosemary in one of three ways: in the oven, in a dehydrator or air drying. And how to store, process and use dried rosemary!
The last few years have been the DIY era in my kitchen and I’ve been freezing food left, right and centre. i have
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