How To Store Fresh Rosemary
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How To Store Fresh Rosemary
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How To Preserve Herbs
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Maybe your rosemary bush suddenly started producing, or there was a sale at the supermarket that you just couldn’t pass up. Either way, you’ll have a lot of extra rosemary and not enough time to use it up. Fortunately, there are some simple tricks to make sure your rosemary doesn’t go bad before you get a chance to cook with it. You can refrigerate, use the freezer for long-term storage, or dry the sprouts for maximum storage. You’ll enjoy your rosemary for weeks or months!
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To store fresh rosemary, first rinse in cool water and pat dry with paper towels. Then transfer the whole, uncut sprouts to a damp paper towel to prevent them from drying out. Place the wrapped sprouts in a resealable plastic bag or airtight container. Write the date on the bag or container. Store the sprouts in a shiny drawer of your refrigerator and set the humidity in the drawer high. Rosemary can be stored here for up to 2 weeks before it turns brown and loses its freshness. If you want to learn how to dry or freeze rosemary, keep reading! Rosemary is a pungent member of the mint family and is available year-round if you live in a warm climate; However, rosemary plants will not survive in cold climates. Therefore, it is important to store herbs when they are available. There are several ways to do this.
How To Cut Fresh Rosemary
The refrigerator is a great place to store hardy items like fresh herbs, rosemary. To keep your rosemary fresh longer, you need to protect it from the cool, dry air in your refrigerator. You can do this with a damp paper towel. Wrap your rosemary sprigs in a damp paper towel and place in a zip lock bag. Close the bag and place in the crisper of your refrigerator. It should stay fresh for three weeks. Alternatively, you can store packaged rosemary in a reusable plastic storage container.
If you need to store fresh rosemary for more than a few weeks, freezing is a better option. There are two options: freeze the sprouts individually or in the form of ice cubes. To freeze sprouts separately, wash them and then dry them completely. Next, place them in a single layer on a cookie sheet and then place in your freezer for about 30 minutes. Once frozen, remove the sprouts from the cookie sheet and place in a freezer bag for long-term storage. This method allows the sprouts to be frozen individually, so you can remove the individual ones for use in recipes without thawing the whole bunch.
The ice cube method involves cutting rosemary into small pieces and placing them in the compartment of an ice tray. Then you need to add water in sections and freeze. Remove the cubes and place in a freezer bag for long-term storage. When you need herbs, toss a cube or two into a dish for the aroma of fresh rosemary.
The drying process can remove the pungency characteristic of fresh rosemary; However, dried rosemary lasts longer than frozen or frozen rosemary and does not take up space in the freezer or refrigerator. For drying, you have several options; They include:
How To Store Fresh Herbs So They Last Longer
Preheat the dehydrator with its thermostat to 90 degrees. If you live in an area with high humidity, you may need a higher temperature. May need to go up to 125 degrees. Place your rosemary in a single layer on the dehydrator and dry for at least an hour. Although rosemary is fragile and breaks easily, it is dry.
Place the rosemary sprigs on a cookie sheet lined with parchment paper and then place in an oven preheated to 125 degrees. If you want to wait and have a gas stove, you can leave the pilot light on. Rosemary is thicker and woody than most herbs, which means it can take several days to dry.
Spread the rosemary sprigs on a layer of paper towels. Place them in the microwave and cover with another layer of paper towels. Microwave for one minute, then 20 seconds, until the herbs are dry enough to crumble.
Rosemary’s hardiness makes it ideal for air drying. Hang rosemary sprigs anywhere in your home with dry, circulating air.
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If you are one of the lucky ones living in a warm climate, maintaining rosemary is not a problem for you, as rosemary is an evergreen in warm growing areas. If you live in a cold climate like I do, you know that rosemary doesn’t survive the winter, so it’s important to learn ways to preserve the crop.
Rosemary’s fresh, bright flavor can be used in everything from grilled vegetables and roast lamb to savory marinades and herb cocktails, and its lively flavor is easy to spot.
How To Store Fresh Rosemary
Rosemary’s tough, resinous character makes it an excellent candidate for chilling. Of course, you can freeze rosemary leaves in ice cubes suspended in olive oil or filtered water. As you showed in last week’s post on preserving parsley, you can make “herb rolls” by filling a freezer bag with rosemary leaves, squeezing out any excess air, and turning the bag upside down.
My favorite and easiest way to freeze rosemary requires an extra step, but the results are worth it. Take individual pieces of rosemary, leaves still attached to the stem, and place on a baking sheet. Place the rosemary sprigs in the freezer for a few hours until they harden. Transfer the sprouts to a freezer bag for future use. Instead of a large bunch of leaves, you can now easily break off a tank or two needed for decoration, addition to soups and ingredients.
Unlike more tender herbs like parsley or basil, rosemary naturally retains its flavor, color and texture when dried. It is also not easy to dry it. Each of the three commonly used methods—air drying, oven drying, and dehydration—are all good options. After washing and drying the rosemary sprigs, bundle them together, tie them at the base and hang them in a well-ventilated place to air dry.
Rosemary also dries evenly in the oven. Place the sprouts on a baking sheet lined with parchment paper and set the oven to the lowest temperature possible. Select the “hot” setting or, if you have a gas stove, leave the pilot light on. My favorite method? Place the rosemary sprigs in a food dehydrator, select the lowest setting, and wait a few days. Due to rosemary’s thicker texture, the dehydration process may take a little longer than other herbs.
Guide To Herbs Day 3: Rosemary
Vinegar or olive oil with rosemary is a good idea. Think of all the marinades, salads and salad dressings you can throw together quickly. My favorite way to use my fresh rosemary is to make rosemary bitters. I follow the directions from Emily’s How to Make Bitters at Home post and boil a few rosemary sprigs with grape skins for two to three weeks. After straining the solids, pour into a bottle and add a few drops to hot tea or a gin-based cocktail.
Grilling is one of my favorite things about the season
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