Content

• To step
• Part 1 of 2: Cutting rosemary
• Part 2 of 2: Storing rosemary
• Tips
• Warnings
• Necessities

Rosemary is a very robust herb that you can easily grow and care for at home. The fragrant leaves of the rosemary bush smell and taste great in all kinds of recipes. In fact, rosemary is used to make hair treatments with many beneficial properties for the hair and scalp. It's really easy to harvest rosemary and use it fresh, or store it for later use, for example for cooking!

To step

Part 1 of 2: Cutting rosemary

1. Wait until spring or summer to harvest rosemary. Rosemary grows most actively during the spring and summer, so this is the best time to harvest as the sprigs you cut will grow back more quickly. Prune part of the plant daily or weekly to stimulate growth.
   • If you plan to dry the rosemary, wait until the shrub starts to bloom to harvest. This is when the leaves have the most oil and flavor.
2. Select which branches of the rosemary you want to harvest. Look for branches that are at least 8 inches long. Do not harvest from newly growing branches.
   • Keep several plants at a time so that you always have a few mature branches to harvest. The number of plants you need will depend on their size, but two or three should be enough for most people.
3. Cut the top 5 cm of each twig with scissors. Do not cut the plant too close and leave some green leaves on each branch. Place the cut sprigs of rosemary in a basket or bowl.
   • If you only want to use a little fresh rosemary at a time, you can pluck a few leaves from the top parts of the sprigs as needed.
   • Do not cut more rosemary than you need.
4. Do not harvest more than 1/4 of a rosemary bush at a time. Leave at least 3/4 of the plant to ensure it continues to thrive and grow new sprigs. Let the rosemary plant grow again before harvesting more of it
   • Even if you are not using the rosemary, you should still prune the plant several times a year to encourage healthy growth.
   • Remember not to harvest the rosemary just before winter, as it will not grow very quickly. Do the last crop at least two weeks before the first frost so it has time to grow again before winter arrives. Larger and fuller rosemary bushes can withstand the winter better.

Part 2 of 2: Storing rosemary

1. Hang bundles of fresh rosemary to dry for 10 days. Tie sprigs of rosemary of the same size together and hang them to dry in a dark, well-ventilated and dry area. After about 10 days, when the rosemary is completely dry, remove the rosemary from the line and remove the leaves for storage.
   • Store the dried rosemary leaves in airtight containers or jars in the cupboard or in the basement.
   • Use twine or rubber bands to hold the rosemary bundles together.
   • Dried rosemary always keeps, but tastes best during the first year.
2. Store the fresh rosemary in airtight containers or bags in the refrigerator or freezer. Wash the rosemary sprigs and let them air dry on a clean towel or paper towel. Remove the leaves, put them in a resealable bag or container, and store them in the refrigerator or freezer.
   • If you keep rosemary in the fridge or freezer, it will retain more flavor than dried rosemary, but less than fresh rosemary.
   • Rosemary that is kept in the freezer will last longer than in the refrigerator, but the rosemary in the refrigerator has a stronger flavor. For best results, use the rosemary that you keep in the fridge within one or two weeks.
3. Freeze rosemary in an ice cube tray. Remove the leaves from the harvested rosemary sprigs and freeze them in water or olive oil in an ice cube tray. Use these cubes in sauces or soups to easily get a fresh rosemary flavor in your recipes.
   • You decide how many leaves you freeze per block. Check how much rosemary you need for a recipe that you prepare often and freeze that amount in one cube.
   • Once the rosemary is frozen, you can empty the ice cube tray and store the cubes in an airtight container or resealable bag in the freezer.
   • Choose water or olive oil, depending on the type of recipes you want to use the ice cubes in. If you don't know, you can freeze a number of each.
   • Rosemary that is kept in the freezer will last indefinitely. If it begins to noticeably lose its flavor, make another batch.
4. Put fresh rosemary in a bottle of vinegar or olive oil. Wash and air dry the freshly harvested rosemary sprigs and put them directly into a bottle of vinegar, such as white or balsamic vinegar, or olive oil to create a flavorful infusion. Use the rosemary oil or vinegar in recipes, or combine them to make a delicious bread dipping sauce.
   • Add other ingredients to the oil or vinegar infusions, such as fresh garlic, peppercorns or chilies for more flavor!
   • Rosemary oil or vinegar will keep well as long as the rosemary is covered in the oil or vinegar. If it is exposed to the air, it can develop mold.

Tips

• Homemade dried rosemary is best used within a year of production.

Warnings

• Make sure to follow safety guidelines when making an oil infusion. If you don't properly store a homemade oil with garlic in the refrigerator, you may be at risk of botulism.

Necessities

• Scissors
• Kitchen twine or rubber bands
• Bowl or basket
• Airtight containers or plastic bags