Storage: Fresh rosemary is best stored in a zip-top bag in your refrigerator’s crisper.
For long term storage of extra rosemary, we recommend drying it on the sprig by hanging it. If you don’t have the space, time, or climate for hanging herbs, you can use an oven or dehydrator to dry rosemary, although the results won’t be as good. Once the leaves have dried, strip them off the sprigs and store them in an air-tight container in a dark, dry place.
Dried rosemary leaves are significantly more potent than fresh, and can remain tough after cooking, so they should be very finely chopped or strained out before the dish is served.
Shelf Life: Up to two weeks fresh, one year dried.
Rosemary is an extremely potent herb, so use care when adding it so it won’t overwhelm other flavors in your dish. Because its potency can vary wildly based on season, you should taste it prior to use in order to get a feel for how much to add.
Many people feel the pairing of fresh rosemary and
lamb is a match made in heaven, but it also works very well with many other proteins, including pork,
game meats, veal, duck and oilier fish (particularly
wild Pacific salmon).
Rosemary also pairs well with garlic, red wine, onion, sage, orange, tomato, eggplant, zucchini, beans (particularly white varieties like
great northern beans or
cannellini beans), oregano & thyme. It is also a delicious addition to breads (particularly focaccia).
Rosemary stalks (sprigs) are very tough and woody, so while they are sometimes added to marinades and cooking dishes, they are never served. This toughness does make them ideal natural skewers or toothpicks for serving hors d’oeuvres, however.
Some chefs use rosemary’s potent aroma in smoking & steaming applications in order to perfume food as it cooks.
Browse our Herb Recipes Collection
