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Preserving Rosemary

October 19, 2010

Rosemary is, by far, the easiest thing I’ve found to grow. It loves being in a terracotta container, sitting in the sun, and tastes way better when it’s neglected. All of which are good for someone like me, because it’s pretty hard to kill. It will also let you know when it’s feeling dry by drooping it’s branches.

In addition to be so easy to take care of, it also tastes good. So I grow it. It’s very happy even though it’s in a ten inch pot, which isn’t very big, and sits next to a big galvanized metal tub that catches the rainwater from the not-a-greenhouse. The blue jays and squirrels like to bother that tub when it’s full enough for them to drink out of, so my rosemary is always being messed with. It’s pretty indestructible.

To dry fresh herbs (this is true with almost all of them), all you have to do is take some good cuttings that are similar in length. Arrange loosely so that one end can be tied with around two inches above the string you’re using. I like to use natural jute for this. Just tie tight enough to hold the herb cutting together, but not so tight that air can no longer circulate around the leaves.

Tie the herb bundle in an area where it will get good air circulation but still be sheltered from rain. Now is a great time to do this since the air is much drier than normal. My favorite place to leave herbs to dry is under the roof of my not-a-greenhouse. It gets plenty of air but no rain.

My small bundle of rosemary, tied loosely.

The bundle of the left has already been dried, it took around four days.

 

 

 

 

 

 

 

 

 

 

My favorite way to use dried rosemary is with roasted potatoes. Mince the rosemary really finely, sprinkle over cut red new potatoes and toss with garlic, salt, pepper, and olive oil. Roast at 400 degrees for about twenty minutes.

 

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