Rosemary is a very hardy herb that is easy to grow and care for at home. The fragrant rosemary leaves will smell good and taste delicious in a variety of dishes. Rosemary is even used for hair care with many beneficial ingredients for the hair and scalp. Harvesting rosemary is very easy and you can use it fresh or store it for later use, such as for cooking!
Step
Part 1 of 2: Cutting Rosemary
Step 1. Wait until spring or summer to harvest rosemary
Rosemary grows most actively during the spring and summer. So this is the best time to harvest them because the stalks you cut will grow back faster. Prune a portion of the plant daily or weekly to encourage growth.
If you plan to dry rosemary, wait until the clumps begin to flower before harvesting. This is the time when rosemary leaves contain the most oil and the richest flavor
Step 2. Select the branch to be harvested
Look for branches that are at least 20 cm high. Do not harvest newly sprouted branches.
Plant several rosemaries at a time so you always have mature branches to harvest. The number of plants you need will vary depending on their size, but 2-3 clumps will suffice for most people
Step 3. Cut the top 5 cm on each stalk with cutting shears or regular shears
Do not cut the plant too long and leave some green leaves on each stalk. Place the rosemary sprigs in a basket or bowl.
- If you want to use small amounts of fresh rosemary at a time, just pluck a few leaves from the top of the stem whenever you need them.
- Don't cut more than necessary.
Step 4. Do not harvest more than clump of rosemary at a time
Leave at least of the plant to ensure it continues to thrive and produce new stalks. Allow the rosemary plant to regrow before harvesting again.
- Even if you don't want to harvest the leaves for use, rosemary should still be pruned several times a year to promote healthy growth.
- Remember, don't harvest rosemary too close to winter because the plant won't regrow quickly. Prune at least 2 weeks before the first frost so the rosemary has time to regrow before winter hits. The larger and denser the rosemary clump, the stronger the plant will be in winter.
Part 2 of 2: Saving Rosemary
Step 1. Hang a bunch of fresh rosemary to dry for 10 days
Tie up equal-sized rosemary stalks and hang them to dry in a dark, well-ventilated, dry place. Remove the rosemary once it is completely dry, which is about 10 days and strip the leaves for storage.
- Store dried rosemary leaves in an airtight container or jar and place in a cupboard or pantry.
- Use twine or an elastic band to tie the rosemary bundles together.
- Dried rosemary lasts forever, but tastes best within a year.
Step 2. Store fresh rosemary in an airtight container or bag and place in the refrigerator or freezer
Wash the rosemary stalks, then air dry them on a clean cloth or paper towel. Strip the leaves, place them in a ziplock or Tupperware bag and place in the refrigerator or freezer.
- Storing rosemary in the refrigerator or freezer will retain more of its flavor than dried rosemary, but less than fresh rosemary.
- Rosemary stored in the freezer will last longer than stored in the refrigerator, but rosemary in the refrigerator will have a stronger aroma. Use rosemary stored in the refrigerator for 1-2 weeks for the best flavor.
Step 3. Freeze the rosemary in an ice cube tray
Pickle leaves from rosemary stalks that you harvest and freeze in water or olive oil on an ice cube tray. Use these ice cubes in sauces or soups to easily add a fresh rosemary flavor to your dishes.
- The number of frozen leaves per block is up to you. Find out how much rosemary is needed in a common dish you might make and freeze that amount in a single block.
- Once frozen, you can empty the ice cube tray and store the rosemary blocks in an airtight container or ziplock bag, then place them in the freezer.
- The choice of water or olive oil will depend on the type of dish you want to make with it. If you don't already know, you can freeze some rosemary with water and some with oil.
- Rosemary stored in the freezer will last forever. If it starts to feel faded, just make a new one.
Step 4. Put fresh rosemary in a bottle of vinegar or olive oil
Wash and air dry freshly harvested sprigs of rosemary and immediately drop them in a bottle of vinegar-such as white or balsamic vinegar-or olive oil to make a flavorful infusion. Use rosemary oil or rosemary vinegar in cooking, or combine the two to make a bread dip.
- Add other ingredients to the oil or vinegar infusion, such as fresh garlic, pepper, or chili for a richer taste.
- The rosemary oil or vinegar will last as long as the rosemary remains submerged in it. If it is exposed to air, rosemary will mold.
