Updated: Sep 6
DIY dried rosemary is easier than you think!
We at the Monster house are big gardeners. We may not be particularly good gardeners, but we sure like to try.
We have given many herbs and veggies a go with varying levels of success, but our big achiever has been rosemary. Introduced to our garden as a pint-sized plant, it quickly became a beastly bush. Even after an unexpected ice storm beat it down to a fraction of its monstrous size last February, our hardy rosemary bounced back with (an admittedly lopsided) vengeance.
While rosemary is gorgeous fresh and can certainly be used that way both decoratively and culinarily, sometimes I prefer to have some dried rosemary on hand. So when I'm running low in the spice drawer, it's time to hit the garden!
The process for drying your own rosemary is much easier that a trip to the store. Here's what to do:
Preheat your oven to 170 degrees F.
Gather and rinse enough rosemary sprigs to fit in an even layer (no overlapping) on a baking sheet.
Dry the rosemary in the heated oven for 30 min, then turn off the heat and allow the rosemary to stay in the oven till completely cool (or longer if you want).
The leaves will be super-easy to remove from the stems now. Discard the stems and store the dried rosemary in airtight containers in a dark space like a cabinet or drawer for up to 6 months (after this you can still use it, but it will be less potent).
One of my favorite things to make with DIY-dried rosemary is homemade rosemary salt, a must-have addition to your pantry that also makes a great gift for friends and family!