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About Me: Rosemary is a fragrant herb in the mint family with thyme, basil, and lavender. Rosemary is an evergreen herb native to the Mediterranean. Rosemary is a good source of Iron. Calcium, and B6. There have been many studies on the healing effects of rosemary and its connection to the prevention of cancer, macular degeneration, and aging. Rosemary can be dangerous in high quantities so use sparingly. It can also have adverse effects while taking medication so please consult your doctor before use if taking medication.

To Store: Wrap the rosemary sprigs in a mesh bag or paper towels and put them in a reused plastic bag or container in the refrigerator. These should keep for up to three weeks.

To Freeze: If you don't want to refrigerate your fresh rosemary, you can always freeze it. To do so, wash and pat them dry, remove the leaves from the stems, and pack them loosely in freezer bags (pushing out any excess air) for up to one year. Alternatively, you can fill ice cube trays half way with rosemary sprigs and the rest with olive oil. Place in the freezer for a few hours and then store in a freezer bag or container. Remove single cubes when needed. 

To dry: In order to dry rosemary either hang upside down by a string until all moisture has gone, or alternatively if you have a dehydrator you can dry the herb more quickly. You can store dried rosemary as whole leaves or you can blend it into a powder. As with all dried herbs, you can store closed containers in a cool and dry place away from sunlight. 

Preserve in oil: Place fresh sprigs in a large pot and cover with olive oil. Heat for 10 minutes on a medium heat and then remove from stovetop. Allow to sit for 1 hour and then pour into an airtight container. Use the flavoured oil to sauté with other ingredients. Will keep for 2 months on counter or 6 months in fridge.



Rosemary Root Stew