Step-by-Step Instructions :
1. Harvest and Clean
- Pick fresh rosemary sprigs.
- Rinse them gently under cold water to remove any dirt.
- Pat completely dry with a clean kitchen towel. (Moisture can cause mold during drying.)
2. Dry the Rosemary
You have two options:
Oven-Drying Method
- Preheat oven to 95°C (200°F).
- Spread rosemary sprigs evenly on a baking sheet.
- Bake for 2–4 hours, checking every 30 minutes until the leaves are brittle and dry.
Air-Drying Method
- Tie sprigs in small bundles with string.
- Hang upside down in a warm, dry, well-ventilated space for 1–2 weeks until fully dried.
Dehydrator Method
- Place sprigs on dehydrator trays and dry at 95°F–115°F (35°C–45°C) for 6–8 hours.
3. Strip the Leaves
- Once dried, remove the rosemary leaves from the woody stems.
4. Grind into Powder
- Use a spice grinder, blender, or mortar and pestle to grind dried rosemary leaves into a fine powder.
- Sift through a fine mesh sieve if you want an ultra-smooth powder.
5. Store
- Transfer rosemary powder into a clean, airtight glass jar.
- Keep in a cool, dark place. Properly stored, it will last for up to 1 year without losing much flavor.
How to Use Rosemary Powder
- Sprinkle over roasted potatoes or grilled vegetables.
- Mix into marinades for chicken, lamb, or beef.
- Add a pinch to homemade bread dough for an herby aroma.
- Stir into soups, sauces, or stews for depth of flavor.
- Brew into herbal tea with lemon and honey.
Final Tips
- Always ensure rosemary is completely dry before grinding—any leftover moisture can spoil the powder.
- For maximum flavor, grind in small batches and store tightly sealed.
- Pair rosemary powder with thyme, oregano, or garlic powder for an all-purpose seasoning mix.
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