Useful Tips

Dried rosemary: methods for harvesting spicy herbs - how to dry rosemary at home

Pin
Send
Share
Send
Send


Dried rosemary is a spice that is widely used in cooking. She gives a special highlight to any dish. A useful product is obtained by grinding and drying leaves of a shrub. The plant belongs to the family Lamiaceae and has a specific aroma. Rosemary is used all over the world, but it is especially popular in Africa and India. Many do not know where to add rosemary seasoning. Therefore, you can consider some recipes with the addition of this spice.

Chemical composition

The composition of a useful spice includes a huge amount of micro and macro elements, vitamins and fatty acids. More information about the composition of dried rosemary:

  • squirrels
  • carbohydrates
  • fats
  • ash,
  • alimentary fiber,
  • water,
  • vitamins: A, C, PP, group B, thiamine, ascorbic and folic acid and pyridoxine,
  • macronutrients: magnesium, phosphorus, calcium, sodium and potassium,
  • trace elements: zinc, copper, iron, selenium and manganese,
  • fatty acids: capric, myristic, omega 3 and 6, stearic, lauric, behenic, palmitic, arachinic and many others.

Many do not know what dried rosemary looks like. In this form, it resembles needles - they both have a strong aroma and stiffness. Rosemary can be added to marinades, as well as combined with dried basil and oregano. In order for the useful composition of the spice to be preserved before eating food, it must be added to an already prepared dish.

Beneficial features

Dried rosemary possesses such properties as antibacterial, analgesic, antioxidant, choleretic, regenerating and tonic. Thanks to this, the spice positively affects the work of the cardiovascular, digestive, genitourinary, nervous and hematopoietic systems. Also, many doctors recommend using it to improve the function of the kidneys, brain, stomach and pancreas.

Another benefit of rosemary is as follows:

  1. Eliminates stress. With regular use of rosemary, you can get rid of negative thoughts, improve mood.
  2. Stabilizes the work of the heart. Due to the fatty acids included in rosemary, the function of the cardiovascular system is normalized. In addition, eating this spice prevents various cardiological ailments. These include coronary artery disease, angina pectoris, heart attack, stroke, and atherosclerosis.
  3. Protects against malignant neoplasms. Spice neutralizes the production of free radicals and heavy salts, which contribute to the rapid development of cancerous tumors.
  4. Activates blood circulation. Dried rosemary cleanses blood vessels of toxins and cholesterol. Thus, you can protect your body from such further diseases as varicose veins and heart.
  5. Stimulates the brain. Spice contributes to a significant increase in concentration and memory.
  6. Strengthens the skeletal system. Rosemary contains a large amount of phosphorus and calcium. Due to these substances, the bones become stronger. That is why dried spice is recommended for osteochondrosis, arthritis and arthrosis.
  7. Increases the body's defenses. The beneficial effect of rosemary on the immune system is due to the large amount of ascorbic acid in its composition.
  8. Good diabetes prevention. Thanks to fiber, which is also part of the spice, you can cleanse blood vessels, normalize pancreatic function and significantly lower blood glucose levels.

Interestingly, it is dried spice that has the most useful properties.

Dried Rosemary: Cooking Use

The main feature of rosemary is to give the dish a strong, refined and individual taste. Basically, this seasoning is added to first courses, as well as salads, fish, potatoes and meat.

In addition, the spice blends perfectly with pasta. It can be added to pies and pies. Rosemary is also used in the preparation of desserts. There are many recipes where dried rosemary is added. You can consider some of them.

Greasy snack

To prepare this dish you must:

  1. Boil 1 kg of fat and fat.
  2. Then you need to twist it through a meat grinder.
  3. Then you need to add 20 grams of melted butter, black pepper, a pinch of rosemary and salt.
  4. Mix everything thoroughly and put in the refrigerator until morning.
  5. The resulting mixture can be spread on a loaf or served with other dishes.

To prepare a light meal, you must follow the instructions below:

  1. The first step is to bake 5 pears, cut into medium pieces.
  2. Then boil 100 grams of bulgur and combine with the finished fruit.
  3. Now to the ingredients you need to add 1 large spoonful of apple cider vinegar, 2 large tablespoons of wedge syrup, 5 pieces of thyme leaves and a little olive oil.
  4. Top the salad with walnuts, ground pepper and dried rosemary. You can also season this appetizer with mustard sauce.

Minestrone (soup)

Stages of cooking:

  1. You need to take an enameled pan and pour olive oil into it (only cover the bottom).
  2. Then peel and dice the onion and carrots.
  3. Grind 3 celery leaves.
  4. Put all the ingredients on the bottom of the dishes and cook for about 5 minutes.
  5. Then you need to add to the remaining components peeled and chopped potato (2 pcs.), Pre-chopped half-heads of savoy cabbage and 50 grams of boiled red beans.
  6. Now you need to carefully pour 150 ml of water and 50 ml of tomato into the resulting mixture.
  7. Mix everything, add salt and pepper. Stew the dish for another 30 minutes.
  8. When the minestrone is ready, you need to add rosemary for taste.
  9. You can decorate the dish with basil leaves and grated parmesan.

Many do not know how to store dried rosemary. Note to the hostesses: the prepared seasoning needs to be laid out in plastic containers and put them away from sunlight. Shelf life of rosemary usually varies from 5 to 7 months.

How and when to collect rosemary

Both shoots and leaves and flowers of this plant have useful properties. But the most valuable is the deciduous mass.

You need to collect the green parts of the plant until the bush begins to bloom. It is during this period that the pour contain the largest amount of nutrients and aromatic oils. Sprigs of rosemary are cut with a length of 15 - 20 centimeters, trying to choose the most juicy and young shoots.

To brew teas and make tinctures, rosemary flowers are collected. They are cut during the period of active flowering plants. The collected inflorescences should be sent for drying as quickly as possible so that they do not have time to wither.

On air

The collected raw materials can be dried in a shaded and well-ventilated room or outdoors under awnings. The main task is to protect rosemary from sunlight, otherwise the greens will lose color and most of the nutrients.

The green mass is spread on sheets of paper, and dried, turning over every day. You can dry the rosemary in separate leaves, but it’s much easier to dry the raw materials with twigs.

You can also form small bunches, 5 to 7 branches, and hang the rosemary foliage down on the veranda or attic.

Flowers are laid out on lattices or on sieves with an ordinary layer, and dried in the shade, periodically turning.

The natural drying method takes approximately 2 weeks.

In the dryer for vegetables and fruits

If weather conditions do not allow to dry the greens quickly enough, then you can use an electric dryer for vegetables and fruits.

Green sprigs of rosemary are cut into pieces of 5 - 6 centimeters and laid out in one layer on the grates of the dryer. To maintain the maximum amount of essential oils, the heating temperature should not exceed 40 degrees.

The flowers are dried in the same way, only the time for drying the inflorescences will be needed half as much, about 4 hours.

It is extremely undesirable to use this option for preparing rosemary, since the temperature of heating the oven is quite difficult to control. But if you need to urgently dry the spice, and there is no other way to do this, then the oven must be set to minimum heat.

The oven door should be ajar and the rosemary trays should be on the top shelf. Drying time - 3 to 4 hours.

On the beneficial properties of rosemary and recipes for the preparation of medicines will tell Alexander Maximov in his video

How to store dried rosemary

Qualitatively dried raw materials have a grayish-green color, a spicy bitter taste and a bright aroma of camphor.

Before being placed in storage containers, twigs are freed from leaves. Dry leaves can be crushed using a blender into a powder, but in cooking it is best to use whole needle leaves.

Store rosemary for 1 year in paper or fabric bags. The room where the spice is stored should be dry and cool.

How to choose a good rosemary?

Most housewives grow a plant on a windowsill. In this case, the greens are harvested before flowering, because it is during this period that it contains the maximum amount of nutrients. For storage, choose the most juicy shoots, up to 20 cm long.

Inflorescences are used for teas and tinctures. After collection, they should immediately be sent to dry, otherwise they will wither and lose their aroma with beneficial properties.

When buying fresh spices, it is important to pay attention to its appearance. Leaves should be with a slight bluish bloom, and the leaves should be well kept on twigs. If the leaves are wilted, they have black or yellow spots, you should not buy them.

When buying dried spices, first of all, attention is paid to the expiration date. It is not more than 6 months from the date of packaging.

It is best to buy rosemary, which is packaged in the summer.

The composition of the spice should not contain additional ingredients:

  • salt,
  • pepper,
  • preservatives and other additives.

How to keep rosemary fresh for the winter?

Fresh spices can be stored in the refrigerator and indoors. Spice washing is recommended immediately before use.

For storage in a refrigerator, greens are wrapped in parchment paper, and the packaging of grass is moistened with a spray bottle until the paper is completely saturated with water. Then the spice is placed in a plastic bag and sent for storage in the refrigerator.

The second method involves storing greens in a container of water. With a knife, cut off the ends of the grass, put the bunch in a container of cool water, cover with a plastic bag on top. Using a paper towel, the leaves are regularly cleaned from the collected moisture. Once every few days, the water changes to fresh.

Note! Optimum storage conditions for rosemary - temperature not higher than 5 degrees and high humidity. To keep the spice as long as possible, it is regularly checked for spoiled leaves and twigs.

How to store fresh rosemary

Fresh rosemary pleases with elastic and soft leaves that hold tight to the stems. The grass is elastic and fragrant.

Rosemary is best consumed immediately after collection from the garden or purchase. But if you do not use it at a time, then it is reasonable to extend freshness.

Greens can be saved in several ways. Each of them involves the obligatory content of rosemary in the refrigerator. It is better not to wash the grass in advance. This should be done only immediately before cooking.

  • Wrap rosemary in parchment paper.
  • Using a spray bottle, thoroughly moisten the packaging with grass. The paper should be completely saturated with water.
  • Put rosemary in a plastic bag and send to the refrigerator shelf.

  • Wet a waffle towel, squeeze out water so that it does not drip.
  • Spread rosemary branches and wrap.
  • Place a towel with fresh herbs in a plastic bag.
  • Keep the towel dry. Wet it periodically with water.

  • Cut off the ends with a knife or scissors (like with flowers).
  • Put the bunch in a glass or jar of cool water.
  • Place a plastic bag on top.
  • Check the condition of the water. Once every few days you need to pour fresh.
  • From rosemary leaves should periodically remove moisture. This is done with a paper towel very carefully.

Rosemary is best placed in the part of the refrigerator that is the least cold. The ideal place is on the door.

Using the described methods, you can save fresh rosemary for about a month.

Read more How to store beans

When the leaves darken, mold will appear on the stems - the spice can no longer be used.

Oil freeze

This method involves the use of olive oil and ice containers. Preliminarily, the rosemary branches should be washed, then cut into small pieces. Sort them into shapes, leaving a little space in each cell. After all the cells are filled with greens, they are poured with olive oil and put into the freezer. In this form, greens can be stored all winter. Take out the cubes as needed.

Many housewives freeze spice without olive oil. Stack twigs in plastic containers and take out as necessary.

This way of storage has long been loved by foodies. The only thing, it involves the addition of additional ingredients.

  1. 200 g of rosemary are placed in a blender bowl.
  2. Add lemon zest.
  3. A couple of cloves of garlic.
  4. Ginger and other ingredients or herbs, depending on taste preferences.
  5. All this is poured into a glass of olive oil and chopped.

The finished mixture is laid out in glass jars and stored in a freezer. Use a paste for seasoning various dishes, adding 1-2 teaspoons.

In conditions of homework, special vacuum machines are often used. This is the most convenient way to store greens. To do this, it is enough to pack the plant branches in small vacuum bags and place in the refrigerator. Many housewives prefer to mix and store rosemary with other herbs. In the refrigerator, the evacuated greens lasts up to 2 months. For longer storage, the bags are put in the freezer.

There is another interesting way to get the aroma and flavor of rosemary in the finished dishes. A few sprigs of greenery are dipped in a bottle with sunflower oil or vinegar. After 1.5–2 weeks, the liquids will acquire a characteristic spicy aroma.

Thus, rosemary can be harvested for the winter in various ways. Everyone can choose the most suitable for themselves. The main thing is to adhere to all recommendations. Frozen rosemary must not be re-frozen. Therefore, they get the spice strictly in those portions that are required for cooking.

How to keep rosemary for the winter

Preparing rosemary for the winter is easy. Standard methods for herbs are used:

To preserve a large amount of rosemary, it is wise to use freezing:

  • Wash and dry rosemary.
  • Nip off the leaves and spread on a dish, baking sheet, board.
  • Send to the freezer for several hours.
  • Pack frozen rosemary in sealed bags and store in the freezer.

Rosemary preserved in this way loses its external freshness, but the aroma and taste of the spice remain invariably excellent.

Herbal plant is frozen in oil:

  • Clean rosemary leaves are cut and laid in an ice mold.
  • The butter is melted on the stove, and after cooling it is poured onto the grass.
  • The mold is cleaned in the freezer.

The more oil you add, the more intense the rosemary taste will be. In winter, they can season vegetables, baked potatoes, chicken. Fragrant cubes are successfully used in the preparation of your favorite dishes.

Frozen rosemary lasts up to eight months.

Drying rosemary is also easy. It is enough to divide it into small bundles, tie the stems and hang for several days in a warm place.

Dry sprigs of rosemary should be put in a bag, tied or closed and rubbed between your palms. With this movement, the leaves detach from the stems. The latter must be deleted. Dried rosemary is stored in a sealed container for at least six months.

Sea salt storage

A spicy plant can be preserved by turning it into a fragrant salt:

  • Rosemary leaves carefully separated from the stems and mix with sea salt. Make it better with a blender. For every ten grass stems, 80–90 g of salt will be needed.
  • Stop the blender after the salt turns green.
  • Cover the bottom of the pan with baking paper.
  • Sprinkle the salt mixture with a thin layer. Flatten her.
  • Send to the oven (110 degrees) for a quarter of an hour.
  • The mixture is put in clean jars, tightly closed and stored for storage in a dry and dark place.

Read more Rosemary: home growing

The result is flavored salt, which is an ideal seasoning for salads, a powder for savory pastries.

Rosemary is a very unusual spice. Its taste can not be appreciated immediately. But if you get used to rosemary, it will be difficult to do without its coniferous and pleasant aroma. Spice turns any dish into a bright, rich and unique.

Как сохранить розмарин свежим в домашних условиях и хранение розмарина на зиму

Many lovers of Italian and Mediterranean cuisine are familiar with the spicy taste of rosemary. From Latin Rosmarius is translated as "sea dew", this herb is one of the main in the kitchens of all, without exception, the Mediterranean countries, especially in Italian.

If you rub between your palms a couple of fresh rosemary leaves, you can catch an aroma similar to the combination of lemon and pine needles with a slightly musky note.

Italian housewives grow it directly in flowerpots on the windowsill, this evergreen tree with bunches of fragrant stems serves here as the main seasoning for many dishes.

The widest range of uses is meat and poultry, fish and seafood, vegetables, sauces, marinades.

  • Fresh - for 1 month.
  • In vacuum packaging - up to 3 months.
  • In frozen form - up to 12 months.

In the freezer

You can arrange the shoots in sealed bags and freeze, the shelf life is up to 6 months at a temperature of no higher than -15 °. This storage method will not spoil the taste of the spice, but it loses its appearance, therefore it is suitable for sauces, soups and marinades.

The cut shoots can be laid out on ice tins, add olive oil and freeze. Then pour the cubes into a sealed bag. Use for soups, sauces, gravy, salads, vegetable and other dishes. The shelf life of such a blank is up to 6 months.

Tie the twigs in bundles, wrap in gauze so as not to crumble, and hang them in a dry, well-ventilated warm place (on the balcony, on the loggia, in the kitchen or in the room) away from direct sunlight.

After 3-5 days, remove the beams, grind between the fingers and separate the leaves. In this form, the spice can be stored for a long period. At the same time, the taste and aroma do not disappear, but are best disclosed during heat treatment.

You can also make aromatic bundles of spices from rosemary branches for the first dishes and use during cooking, adding 30 minutes before the end of cooking.

How to store dried rosemary

In total there are two options for how to leave this spice fragrant in dried form for longer:

  • leaflets separate from branches,
  • whole branches.

An important condition for storage is a temperature not exceeding 20 ° C and the absence of direct sunlight.

This can be easily done in the following ways:

  • pack in vacuum bags or paper bags,
  • pour into dry glass jars with a tight lid.

It is better to store in the pantry or in the kitchen in the cabinet.

Under vacuum, it will remain edible for up to 1 year, in a tightly closed container - up to 6 months.

There is also a popular Italian way to make aromatic seasoning. For this:

  • take 15-20 dry stems,
  • 150-200 grams of sea food (!) Salt,
  • chopper blender.

Mix all the ingredients and let stand until the salt has a greenish tint. Pour the contents onto a baking sheet covered with parchment and at a temperature of 110 ° C, warm for 15-20 minutes.

Pack the cooled spice in dry glass jars.

Store in a dry, dark place at room temperature for up to 1 year.

It can be used as a seasoning for soups, sauces, gravy and as a marinade for various types of meat, fish and seafood.

Storing rosemary is not as difficult as it seems. With a little effort, you will always have dishes with a unique aroma of this Mediterranean spice on your table.

How to keep rosemary fresh at home for the winter

Rosemary is a universal spice that is used for cooking and medicinal purposes. Sprigs, flowers and leaves of the plant are used for cooking meat, fish, seafood, vegetables. Greens are characterized by a coniferous smell and moderately pungent taste.

The essential oils contained in rosemary allow it to be used for medicinal purposes, by preparing a decoction and tea.

Since greens cannot be kept fresh for a long time, let us consider how to preserve rosemary without losing its beneficial substances.

Other rosemary harvesting methods

The above methods of storing greens are far from the only ones. Fans of rosemary constantly come up with new ways of harvesting, and share their recipes with others.

This method involves the use of olive oil and ice containers. Preliminarily, the rosemary branches should be washed, then cut into small pieces.

Sort them into shapes, leaving a little space in each cell. After all the cells are filled with greens, they are poured with olive oil and put into the freezer.

In this form, greens can be stored all winter. Take out the cubes as needed.

Many housewives freeze spice without olive oil. Stack twigs in plastic containers and take out as necessary.

This way of storage has long been loved by foodies. The only thing, it involves the addition of additional ingredients.

  1. 200 g of rosemary are placed in a blender bowl.
  2. Add lemon zest.
  3. A couple of cloves of garlic.
  4. Ginger and other ingredients or herbs, depending on taste preferences.
  5. All this is poured into a glass of olive oil and chopped.

The finished mixture is laid out in glass jars and stored in a freezer. Use a paste for seasoning various dishes, adding 1-2 teaspoons.

In conditions of homework, special vacuum machines are often used. This is the most convenient way to store greens.

To do this, it is enough to pack the plant branches in small vacuum bags and place in the refrigerator. Many housewives prefer to mix and store rosemary with other herbs.

In the refrigerator, the evacuated greens lasts up to 2 months. For longer storage, the bags are put in the freezer.

There is another interesting way to get the aroma and flavor of rosemary in the finished dishes. A few sprigs of greenery are dipped in a bottle with sunflower oil or vinegar. After 1.5–2 weeks, the liquids will acquire a characteristic spicy aroma.

Thus, rosemary can be harvested for the winter in various ways. Everyone can choose the most suitable for themselves. The main thing is to adhere to all recommendations. Frozen rosemary must not be re-frozen. Therefore, they get the spice strictly in those portions that are required for cooking.

Rosemary is an evergreen plant with incredible flavoring properties. It is widely used in cooking, it is added to hot and cold dishes, soups, pastries, drinks and desserts. Rosemary has a lot of useful properties, including improved memory, digestion, blood circulation and others.

A few short but interesting facts about rosemary

  • rosemary got its name from the Latin word rosmarinus, which means "fog over the sea" or "haze over the sea"
  • rosemary - part of the family of Lamiaceae, which also includes basil, lavender, oregano, mint and many other herbs,
  • rosemary bush can reach a height of up to 1.5m,
  • in the wild grows along the coast of Italy, Greece, Spain and France,
  • in the 16th century, rosemary twigs were set on fire and fumigated by the hospital wards to kill germs,
  • in some countries, it’s customary to leave rosemary branches on the grave, thereby showing that a family member will not be forgotten,
  • in the old days rosemary was used as herbal medicine for the treatment of headache and toothache, as well as baldness,
  • rosemary was recognized as the herb of the year in 2000 according to the International Herbs Association,
  • dry rosemary retains most of the taste and aroma,
  • rosemary essential oil can be toxic in large doses,
  • rosemary is often used as a flavoring, its extract can be found in many cosmetics,
  • the best time for planting rosemary is considered to be early autumn or spring,
  • rosemary is very difficult to grow from seeds,
  • easily propagated by cuttings,
  • Rosemary scent attracts bees.

Historical facts about rosemary

The homeland of rosemary is considered to be the Mediterranean. For a long time it was used as a seasoning and for medicinal purposes. The great popularity of this spice brought the conviction that it has a beneficial effect on the brain and strengthens memory. In ancient Greece, for example, rosemary sprigs were worn in the hair in preparation for exams.

In England, thanks to its ability, rosemary turned into a symbol of fidelity: he sniffed rosemary, remembered that he was married and changed his mind about changing, probably somehow it worked.

Only in the 14th century did they learn to extract essential oil from rosemary. On the basis of it was made a popular perfume at that time under the name “Queen of Hungary”.

In the 16-17th centuries, it was especially popular to use rosemary as a dietary supplement to improve digestion.

Types of rosemary, where to buy and how to choose

Rosemary is sold fresh and dried.

Fresh on sale it can be found in large chain supermarkets and in markets with sellers of greens / salads. Dry is found almost everywhere: packaged and by weight it is sold both in small shops and in markets with spices sellers, and in large supermarkets.

If possible, try to get it fresh, because in this form it has a simply fantastic aroma. When buying fresh rosemary, pay attention to appearance: its leaves should look fresh and be painted in a bright dark green color. Refrain from buying twigs with yellow leaves and / or black dots on them.

When buying dry - try to choose organically grown. If you take it packaged - buy products of famous brands.

How to use

Before adding to food, rosemary should be washed quickly under cold running water and then dried.

Most recipes use leaves that break easily from the stem. Depending on the type of dish and the wishes of the cook, they can be added either whole or in finely chopped form.

Alternatively, you can add the whole stem to flavor soups, stews and meat dishes. Do not forget to take out before serving, chewing it is not very nice.

A few ideas on how to use rosemary:

  • add fresh rosemary to the omelet,
  • rosemary is just a great companion for chicken and lamb,
  • add rosemary to tomato sauce and soups,
  • try adding a sprig of rosemary to gin and tonic or lemonade,
  • finely chop fresh rosemary, mix with olive oil and use as a sauce for toasted toasts. And if you add, to this sauce, finely chopped ripe tomatoes and a couple of cloves of garlic ... I will not write anything, you just have to try it yourself. Do not forget the toasts.

Frozen

If it’s not always easy to find fresh rosemary in your city, buy a lot at once and freeze it. To do this, rinse it and dry it. Then place in a plastic container or bag with a lock and send it to the freezer.

If necessary, open the bag and break off the necessary number of branches.

Thus, it can be stored for a very long time, it practically does not take up space and now you always have fresh rosemary in your home.

Idea: Pour the broth or water into an ice mold, add a couple of rosemary leaves to each “cube” and freeze. Add one or two ice cubes to soups or hot dishes for flavoring.

In dry form, rosemary is usually stored in a closed glass container. It is better to place the jar in a dry, dark and cool place. So it can be stored for about 6 months.

Rosemary: collection and storage for the winter

Rosemary is one of the herbs most vivid in taste and aroma, which is used as a spice in many cuisines of the world, and some dishes without it lose all their gastronomic delicacy.

Many began to grow greens in vegetable gardens and even in pots on the windowsills of apartments, here we will talk about rosemary when to collect and how to dry the plant for storage in the winter. Properly prepared grass will be stored for a very long time and throughout the cold season to delight you with its fresh and rich aroma, adding piquancy to culinary creations.

Rosemary: Harvest

The best time to collect herbs as a spice is the period from June to August. Rosemary blooms in late spring and at this time the concentration of ether in the leaves is at its maximum level. If you need a plant as a remedy, then it is best to collect it until the first color has fallen - at the end of May. You can use not only the shoots, but also the flowers themselves.

The second flowering period occurs in late August, early September. After the second flowering, the leaves become drier and lose some of the nutrients. Therefore, it is important to know when to collect rosemary. Autumn grass will no longer be so fragrant and rich in taste.

You can eat fresh shoots at any time, while the bush remains green.

How to dry rosemary at home

How to collect

The highest concentration of nutrients is collected at the tops of the stems. For winter storage, it is recommended to cut off the upper parts of the shoots, at a distance of about half their height from the ground.

At the bottom, the stems are coarser, stiffer and less fragrant. Although, if you plan to prepare a large amount of spice, you can use the whole shoot. Cut the branches with ordinary garden shears or other convenient tools. The collection is more convenient to do with bare hands, but gloves can also be used.

How to dry rosemary at home

In order for the plant to retain the maximum of its vitamins and elements, it must be properly dried.

How to do this in vivo, read the instructions:

  • Rinse the stems under running water and lay them on a clean towel so that they dry out from moisture.
  • Prepare a large sheet of cardboard, a baking sheet, or any other convenient equipment with a large flat surface. Cover the surface with baking or plain plain paper (you can use a newspaper).
  • Lay out the rosemary sprigs on paper so that they barely touch each other.
  • Remove the sheet in a shady, well-ventilated area. You can not leave grass in the sun and in a stuffy indoors.
  • Turn the branches over every few days so that they dry on all sides. How much rosemary will dry under natural conditions depends on the temperature of the environment: it can take from 2 to 4 weeks.

How to dry rosemary

The spice is ready when the shoots with leaves have a straw color and are easily showered. On a clean surface (you can use a cup or plate), remove all the leaves from the shoots: hold the stem from above with one hand, bring the other down on it and the leaves will easily crumble.

Transfer the dried leaves to a clean jar, container, or any other resealable container. Clean in a dark place and store no more than 2 years.

Drying rosemary at home on the street must be done under gauze so that insects do not sit on it. Also, do not put a leaf with grass on a draft that is too strong, otherwise your branches will simply fly apart or a lot of dust will settle in them.

How to dry rosemary in the oven

If you do not have conditions for the natural “air” drying of rosemary or you do not want to wait, you can dry the rosemary in the oven.

It is done like this:

  • Rinse and dry the branches by spreading them on a clean cloth.
  • Prepare a baking sheet: spread tracing paper on it.
  • Preheat the oven to 40ºC and place a sheet of grass in it.
  • Keep the plant in the oven for 50-70 minutes with the door ajar. Look into the oven periodically so as not to burn the grass.
  • As soon as the plant becomes brittle, remove the baking sheet, cool the greens and, as in the previous instruction, remove the leaves from the stems, transfer them to a clean container and put them in storage.

On a note: shoots are actually also suitable as seasoning, just because of the stiffness, they are usually not used. But if you grind the dried twigs in a blender or coffee grinder, you will get more seasoning in the form of a spicy powder.

Rosemary: storage for the winter

You can store dried seasoning in glass jars, plastic and wooden containers, canvas bags.

The grass should be kept in a dark, dry place, away from products that quickly absorb odor. Rosemary emits an intense aroma and they can smell nearby things, open products, especially cereals.

In tin containers, it is better not to keep spice. Also, do not store dried herbs in the refrigerator.

Harvesting rosemary for the winter

Pin
Send
Share
Send
Send