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The Herb Series: Rosemary

Table of Contents

Cooking

Cooking with rosemary is one of my absolute favorites! My brother always refers to them as “pine needles”, but I find they add so much flavor to meat, fish, and potatoes. Let sprigs add extra flavor as you braise and brine a steak in your cast iron skillet or roast potatoes in the oven. My favorite way to use fresh rosemary is in a herby dip! Add fresh rosemary with other herbs, garlic, onion to a sour cream and mayo mixture and let marinade overnight. Eat with fresh veggies or potato chips and you won’t be disappointed!

Harvesting

Harvesting rosemary is much simpler than you think! As your baby rosemary plant begins to grow, you may be eager to start cutting it back. Wait until the plant grows to about six to eight inches tall before harvesting. If you are really eager, you can pluck some of the rosemary leaves off individually to use, just don’t cut it from the top or you will stunt its growth. Once the plant reaches approximately six to eight inches tall, you can use shears to cut the plant back about three inches or so. You want to make sure you leave about three inches in order for the plan to continue growing healthy.

Preserving

Preserving rosemary is very easy! After harvesting, place in a container and store in a warm, dry place uncovered for approximately a week and a half or until the sprigs start to dry out. Once dried, remove rosemary leaves from the branch and place in a mini food processor. Pulse on low until fully ground. Place in an airtight container and freeze to keep fresh.

USE YOUR KITCHEN TO CELEBRATE THE FINER THINGS IN LIFE WITH FAMILY AND FRIENDS!

Embrace the Mediterranean culture and join me in bringing people together one spice at a time! Curated cooking classes consisting of classic Mediterranean and American meals and treats coming to you and your loved ones soon! Get ready for a cork popping, belly laughing, jovial time!