To harvest fresh rosemary, it is best to choose a sunny morning when the essential oils in the plant are at their peak. Gently cut the stems with a sharp pair of scissors or pruning shears. It’s important to avoid stripping the plant of all its foliage, so only remove a small portion of the stems, leaving the majority of the plant intact.
After harvesting, it’s time to dry the rosemary. While you can simply leave the stems to dry on the counter, using a food dehydrator ensures a more efficient and consistent drying process. Start by removing any damaged or discolored leaves from the stems. Then, arrange the rosemary stems in a single layer on the dehydrator trays, making sure they are not overlapping.
Set the dehydrator’s temperature to around 95°F (35°C) and let it run for several hours. The drying time will vary depending on the moisture content of the rosemary and the specific dehydrator model you are using. It generally takes between 4 to 6 hours for rosemary to fully dry in a dehydrator.
To check if the rosemary is dry, gently touch the leaves. They should feel crisp and brittle. If they still feel slightly soft or pliable, continue drying for another hour or so.
Once the rosemary is completely dry, remove the leaves from the stems. This can be easily done by running your fingers down the stem, stripping off the leaves in the process. Alternatively, you can use a fork to gently scrape off the leaves.
At this point, you have the option to store the rosemary either whole or ground. If you prefer to keep it whole, place the dried leaves in an airtight container, such as a glass jar or airtight plastic bag, and store it in a cool, dark place. Whole dried rosemary can retain its flavor for up to a year if stored properly.
If you prefer to have ground rosemary, use a mortar and pestle or a spice grinder to crush the dried leaves into a fine powder. Transfer the ground rosemary into a spice jar or airtight container, and store it in the same manner as whole dried rosemary.
When using dried rosemary in your cooking, remember that its flavor can be more concentrated than fresh rosemary. Start with smaller amounts and adjust to taste. Dried rosemary is particularly well-suited for long-cooking dishes like stews, roasts, and marinades, where it has time to release its aromatic oils and infuse the dish with its distinct flavor.
Harvesting and drying fresh rosemary is a simple process that allows you to preserve its flavor and aroma for future use. Whether you choose to dry it naturally or with a food dehydrator, the end result will be a fragrant herb that can enhance a wide variety of dishes.