Rosemary is a very hardy herb that is easy to grow at home. The plant's fragrant leaves give aromas and a delicious taste to various recipes. Rosemary is even used in hair treatments, as it has many beneficial properties to the hair and scalp. It's very easy to pick it up and use it fresh or keep it for later use in the kitchen!
Part 1 of 2: Harvesting rosemary
Step 1. Wait for spring or summer to harvest the rosemary
It grows more during these seasons, that is, this is the best time for harvesting, as the removed twigs grow back quickly. Harvest a little rosemary every day or once a week to encourage the growth of new leaves.
If you want to dehydrate the rosemary, wait for the bush to bloom before harvesting. This is when the leaves are most succulent, full of oil and flavor
Step 2. Choose the sprigs
Look for branches that are at least 20 cm long. Do not pick new branches.
Grow several rosemary bushes at the same time you always have mature branches to harvest. The ideal number of shrubs varies, but two or three are usually sufficient in most cases
Step 3. Remove 5 cm from the top end of each sprig with pruning shears
Do not over-trim the plant and always leave some green leaves on the branches. Place the harvested twigs in a basket or bowl.
- To use a small amount of fresh rosemary at a time, just pluck a few leaves from the ends of the branches whenever you need them.
- Only withdraw the amount you want to use at the moment.
Step 4. Do not harvest more than ¼ of the plant at once
Leave at least ¾ of the plant for the shrub to continue to develop and produce new branches. Wait for it to grow back before a new harvest.
- Even if you don't harvest the rosemary for your own use, you still need to [Prune a Rosemary Plant|prune the tree]] several times a year to encourage healthy growth.
- Do not harvest rosemary near winter, as it does not replenish the oars harvested quickly that season. Harvest the last harvest at least two weeks before the first cold snap. This gives the foot enough time to grow back before the onset of winter. The larger the shrub is, the greater the chances that it will stand firm through a harsh winter.
Part 2 of 2: Saving the Rosemary
Step 1. Hang the fresh rosemary sprigs to dry for ten days
Tie branches of the same size together and hang them to dry in a dark, dry, well-ventilated place. After ten days, when they are completely dry, remove the leaves from the branches and store them.
- Store dried rosemary leaves in an airtight container inside the cupboard or pantry.
- Use string or rubber bands to tie the rosemary bundles together.
- Dehydrated rosemary is not valid, but it tastes better in the first year.
Step 2. Store fresh rosemary in airtight containers or bags in the refrigerator or freezer
Wash the branches and let them dry on a clean cloth or paper towel. Remove the leaves, place them in a plastic bag or a tightly closed container, and place them in the fridge or freezer.
- In the refrigerator or freezer, the flavor of dehydrated rosemary is preserved longer, but that of fresh rosemary not so much.
- Rosemary that stays in the freezer lasts longer, but what's in the fridge has a stronger flavor. Use what you've refrigerated for up to two weeks so you don't waste the taste.
Step 3. Freeze rosemary in an ice pan
Remove the leaves from the branches and freeze them in water or oil in an ice cube tray. Place the frozen cubes in sauces or soups to flavor the dishes.
- The amount of leaves in each cube varies according to your preference. Read the recipe, see how much rosemary she asks for and freeze that amount in an ice cube.
- Once the rosemary is frozen, you can remove the cubes from the tin and store them in an airtight container or plastic bag in the freezer.
- Choose water or olive oil depending on the type of recipe you want to prepare. If you have no idea, make rosemary cubes with a little of each.
- Frozen rosemary lasts indefinitely. When it starts to lose its flavor, make another batch.
Step 4. Put fresh rosemary in bottles of vinegar or oil
Wash and dry the freshly picked twigs and place them in a jar of vinegar, which can be white or balsamic, or in a glass of olive oil, creating a tasty infusion. Use oil or rosemary vinegar in recipes or eat them with bread.
- Add other ingredients to the brew, such as garlic, black pepper or chili pepper, to add flavor!
- The rosemary oil or vinegar lasts as long as the rosemary branch is dipped in the liquid. If exposed to air, it can mold.