Dried Rosemary
Rosemary is a particularly aromatic Mediterranean herb characterized by its high content of essential oils. Gentle drying in a dehydrator optimally preserves these valuable oils, giving the result a significantly more intense aroma than commercially available products. Indispensable for lamb dishes, focaccia, and hearty marinades.
Instructions
Preparation
15 min.Wash rosemary sprigs under cold running water, gently shaking. Spread on kitchen towels and pat completely dry. Sort out woody, old, or brown sprigs and use only fresh, green ones.
Drying
6–10 hrs.Lay rosemary sprigs in a single layer on dehydrator trays. Set the dehydrator to 43–48 °C. Since rosemary needles are waxy and more robust than other herbs, a slightly higher temperature can be used. Check every 2–3 hours.
Readiness Check and Stripping
10 min.Rosemary is done when the needles detach easily from the sprigs and are completely dry and crisp. Hold cooled sprigs over a bowl and strip the needles from the stem with your fingers. Discard woody stems.
Grinding and Storing
5–10 min.Leave dried rosemary needles whole or grind to desired coarseness in a spice grinder or mortar as desired. Fill into airtight dark glass containers, label, and store cool and dark. Shelf life up to 2 years.
Pro Tip
Rosemary can be stored after drying either as whole needles or finely ground. For spice blends and rubs, grinding in a spice mill is recommended – this produces a fine, intensely aromatic powder.
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