Rosemary is an indispensable spice in every dining table of every family. Not only does it add aroma to your dish, but it also contains many healthy nutrients. In order to keep rosemary from being used for a long time, we need to dry them. However, not everyone knows how to dry rosemary correctly. And that’s why KITCHENBAR wrote this article!
The Benefits of Rosemary
In addition to using rosemary to add flavor to foods, fresh and dried rosemary has also been used for many years to turn into healthy tea, powdered extracts and rosemary oils. Like the taste (and smell) of rosemary, this herb is also a rich source of several vitamins and minerals. These include vitamins A, C and B6, as well as iron and calcium.
Rosemary is a rich source of antioxidants – containing anti-inflammatory and antibacterial properties. It has been used to aid digestive problems, such as heartburn, anorexia, and various intestinal and liver problems.
It can also act as a cognitive stimulant and can help boost memory and concentration. There are even studies showing that rosemary can help protect our skin from sun damage. However, many of these ‘benefits’ are still in the ‘early research’ phase.
It is important to note that different rosemary “products” are used for different purposes. For example, rosemary oil is often associated with hair loss and is also used in soaps and perfumes.
What’s more, it’s important to remember that consuming too much rosemary can lead to some detrimental side effects – although you can hardly get the amount needed to trigger these effects only through food sources.
How to Dry Rosemary: Step-by-Step
Essentials: Paper towels or salad spinner.
Before starting the drying process, purchased or newly harvested rosemary should remove thick, hard stems, rinse with clean water and check for any trace of dirt and pests. or not. Fresh leaves and stems should be free of excess water using a salad dressing or paper towel.
Rinse and gently pat your rosemary branches dry with a paper towel. Tie the branches together at the base with kitchen braids or rubber bands. Hang them in a well ventilated place to dry – you can hang them indoors or you can hang them outdoors (such as on a porch), wrap them in a ventilation paper bag to shield herbs from dust, or pests.
Let them dry for about 2 weeks, check them often to make sure they aren’t moldy or damaged by the sun, until the needles become brittle and begin to fall off. Once dry, separate the branches from the stalks and store the leaves in a tightly closed container.
If you have a dehydrating machine, you can dehydrate the rosemary right away. After washing and drying the branches, cut them to fit in the dehydrator tray and spread evenly. Set them at a temperature of about 95°F to 115°F (or, if you are in a really humid area, up to 125°F), for 1-4 hours, check periodically until the needle is easily brittle. fall out. Once dry, separate the branches from the stalks and store the leaves in a tightly closed container.
You can bake the washed and dried rosemary stems on an extremely low temperature to dry them out in case you don’t have a dehydrator and need rosemary to dry faster. Cut branches into 2-inch branches (removing excessively thick wood), spread the branches out on a parchment-lined baking tray, and place in the oven, at the lowest possible temperature, for 2-4 hours, until completely dry, then the needle easily falls off the branch. Once dry, separate the branches from the stalks and store the leaves in a tightly closed container.
How to Storing Rosemary
The good news is that dried raw or crushed rosemary leaves and stalks when properly stored will generally last one to two years, remain usable after the observed discard date and will never deteriorate. The bad news is that when stored improperly, dried herbs are susceptible to deterioration when exposed to hot, humid and sun exposure. It also loses its potency if stored longer than its intended shelf life. Here are suggestions for how to keep rosemary dry ready to use at any time.
- Essentials: Clean and dry a dark glass jar or tin can.
- Check that the dried herb has completely dried: For air drying, whole or semi-whole is no longer bent and will crumble to the touch. For oven, dehydrator and microwave drying methods, the leaves and stalks are easily crushed and pulverized. You can use a mortar and pestle or a food processor if you want a finer dough.
- Examine any remaining dark and hardwood stems that are connected to leaves: As you would expect, these burnt parts can lead to a bitter taste when mixed with food.
- Use dry, sealed containers for the transfer and storage of dried herbs: Use dark colored jars with screw caps or tin cans. Jars with tongs can also be used but can be more expensive.
- Store herbs away from sunlight and in a cool, dry place: In addition, keep the jar away from direct heat sources such as an oven. Store them in a cupboard, preferably in the coolest part of the kitchen, such as in the basement or attic.
- Label the bottle or bottle to easily determine the shelf life during use: Print the herb’s name, date of bottling and expected disposal date.
Fresh vs Dried Rosemary
Although rosemary resembles a pine tree with needle-shaped leaves, it is actually a member of the mint family. With a pungent flavor, it is great for all types of poultry, pasta, potatoes and pork dishes.
To use fresh rosemary, simply wash the branches and pat them with a paper towel to remove excess water. Separate the conifers from the brown stalks and chop them and add them to your dish. Alternatively, you can use the whole branch to roast or decorate the bouquet.
To flavor dishes, fresh rosemary flowers can also be used. For use on pastries and baked goods, it also can be crystallized with sugar and eggs. Especially when it has been dried, rosemary is very strong and should be used sparingly. Fresh or dried rosemary can be used in the same way.
Dry it out, though, rosemary works best when the leaves (or conifers) have been crushed, minced, or chopped. Leaving the leaves intact can make them chewy or chewy during cooking and not everyone likes to chew them. If a recipe requires fresh rosemary, you can substitute it with dry rosemary without any real detrimental effects on the end result.
The rule of thumb to replace dried rosemary for fresh is to use one teaspoon of dried herb for every tablespoon of the fresh herb the recipe requires. Just remember that dried herbs are more intense than fresh, so you will need less dried rosemary than if you are using fresh rosemary.
There are many ways to dry rosemary. And hopefully after this article, you can choose how to dry rosemary that best suits you. KITCHENBAR still has a lot of great tips as well as housewives, let’s learn more with us!