Freeze Your Rosemary
Rosemary’s sturdy, resinous character makes it a perfect candidate for freezing. Of course, you can freeze rosemary leaves in ice cube trays, suspended in either olive oil or filtered water. You can also make “herb roll-ups” by filling freezer bags with rosemary leaves, squeezing out any excess air, and rolling the bags from their base to the top, like we showed in last week’s post on preserving parsley.
My favorite and most convenient means of freezing rosemary requires one extra step, but the result is worth it. Take individual clippings of rosemary, leaves still attached to the stem, and place them on a baking sheet. Place the rosemary sprigs in the freezer for a couple of hours, until they are frozen solid. Transfer the sprigs to a freezer bag for future use. Instead of a large mass of leaves, now you can easily pluck one or two sprigs, as needed, for garnishes, additions to soups, and components for rubs.
Dry Your Rosemary
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