Lock in the flavor of rosemary using one of four easy drying methods.
Prep Time5 minutesmins
Cook Time2 hourshrs
Total Time1 hourhr5 minutesmins
Servings: 10
Ingredients
1bunchfresh rosemary
Instructions
Rinse rosemary gently, removing any dirt or browned leaves. Pat dry with a towel.
To hang dry
Divide rosemary into 2-3 bundles. Cut a length of kitchen twine and tie a knot around one end of the rosemary. Tie a loop around the other end and hang in a cool, dry place.
It will take 2-3 weeks for the rosemary to fully dry.
To oven dry
Turn your oven as low as it can go. (For my oven this is 170°F.)
Spread the rosemary in a single layer on a parchment-lined baking sheet. Place in the oven and leave the door ajar.
Bake for 2-4 hours, checking every 30 minutes after the first hour for dryness. Pinching a leaf or two between your fingers to see if it crumbles. The rosemary should be fully dry within 4 hours.
Once dry
When rosemary is dry, let cool, then strip the leaves and place in a glass jar. Label and store in a cool, dry place for up to 1 year. Once the rosemary loses its aroma, it's time for a new batch.
Notes
Microwave and dehydrator methods are included within the main post.
Do not leave your oven door ajar if you have a gas oven.