If you are among the fortunate few who happen to live in a warm climate, then it may to be hard for you to preserve rosemary because the plant is abundant in warm growing zones.
But if you happen to live in a colder climate zone, then it may hard for you even just finding one because the plant cannot thrive during the winter. Thus, it would be essential to learn how to harvest and preserve one.
The bright, fresh rosemary flavour is useful for many things like roasted lamb and grilled vegetables to savory herbaceous cocktails, savory marinades and acquiring such as vibrant flavour can be easy.
In this article, we’re going to teach you how to dry rosemary and substitute dried rosemary for fresh so you can use it for your endeavours.
1. Can You Use Dried Rosemary Instead of Fresh?
Yes. Dried rosemary, readily available throughout the year, is an extremely good substitute for a fresh one during winter season when fresh herbs could be rare at your local grocery.
The rosemary flavour, though, is more concentrated in the dried ones so you’ll require less of it. But what’s the exact ratio for converting fresh rosemary to dried ones? Unfortunately, there is no “correct” ratio that would constantly generate the ideal culinary experience.
Converting the fresh rosemary amount your recipe needs to make dried rosemary will entail some practice, and you have to constantly use of your taste buds as the final judge of what the proper conversion ratio must be.
Luckily, you can utilize the following guide as a general standard when replacing dried rosemary for a fresh one, or vice versa:
1 tbsp. fresh = 1 tsp. dried
If your recipe requires rosemary sprigs rather than teaspoons of fresh rosemary, then you can assume that a small or medium sprig will amount to a teaspoon of fresh one. Three fresh sprigs, which provide approximately one tablespoon of fresh leaves, would amount to one teaspoon of dried ones.
To discharge the flavor that’s been confined in rosemary throughout the drying process, just rub the dried rosemary between your hands or grind them before putting them to the dish. In addition, adding the dried herbs early in the process of cooking helps release its flavor.
2. What to Do When Neither Fresh nor Dried Rosemary Is Available?
What if you’re in a situation where neither fresh nor dried rosemary is available? Are there any reasonable substitutes? You will be pleased to learn that herbs such as thyme, bay leaves, and savory can replace rosemary in numerous recipes.
3. Tips for Gathering and Drying Rosemary
Rosemary is a robust, evergreen herb that’s fragrant and vigorous. The needle-like vegetation is beset with aromatic oils that are released in sauces, soups and stews. Drying rosemary can aid you in capturing that pleasant flavor and that aroma.
Harvesting rosemary during summer for drying keeps the plant’s essence and brings it suitably to the spice rack. You can learn more about rosemary’s pleasant aroma here.
The majority of herbs are best right before flowering when the aromatic oils are at their ideal peak. Cut the stems of the herb in the morning right after the dewdrops dries and before the day’s heat reaches its peak.
Utilise pruners when collecting rosemary from matured plants that have woody stems. Wash the stems before beginning to dry rosemary.
4. Drying Fresh Rosemary
Cut five to six inch pieces of rosemary early in the morning. Every bunch of rosemary will have eight lengths groups together, so snip as many pieces as needed. Take the stems inside and wash them to guarantee that the herbs do not have dirt particles and insects.
Cut twelve inches cotton string for every bundle that you’ll be making. Hold eight rosemary stems together at an end and firmly bind them using a basic knot with the string. This knot ought to be close to one end of the string’s length, and just like a knot you’d tie shoes with.
Repeat the tying of bundles for every bunch of the herb that you’ll be drying. Hang every bunch of over a plastic clothing hanger. The extra string length could be utilized to tie rosemary bunches to the hanger. The rosemary could just be arrayed half over the hanger.
Put the hanger-attached herbs in a dark area like a closet. Don’t crush the rosemary just to overcrowd the area. Leave the herb in the dark to dry for four weeks. Take the hanger away from the dark area and place it on an even surface.
Untie every bunch or rosemary from the hanger and dispose of the cotton string. Pull the leaves off the stem. The leaves ought to fall from it, and then the stem should be thrown away. Put the dried leaves in a sealed jar to use up for later.
Bonus Tip: Wearing gloves while removing the dried leaves may be more comfortable than using your bare hands.
5. How to Store Rosemary
Storing herbs properly is crucial for retaining their flavor and usefulness. Herbs like rosemary are best kept in cool, dark locations. Store rosemary in a tightly sealed container to prevent moisture from entering inside and causing mold.
Dried herbs are kept many times longer than fresh ones but don’t last forever. It is best to clean out your unused herbs and spices twice every year to ensure they are at their best.
Check out this video to get a good view of how rosemary is being dehydrated:
If you are looking for dried rosemary but you only have fresh, just substitute the fresh ones using the tips you’ve learned in this post. Don’t forget to follow the guide as a general standard when replacing dried rosemary for a fresh one, or vice versa: 1 tbsp. fresh = 1 tsp. dried.
We hope you enjoyed this article. If there are things you want me to clarify, don’t hesitate to address them in the comments.