Process rosemary »Ideas, tips & hints

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Processing of fresh rosemary

Rosemary tastes best fresh from the bush, as it still has the largest proportion of essential oils. However, these evaporate quickly, which is why you should not store the spice unpreserved for long. For fresh use it is best to harvest whole branches and pluck the required needles from it. You can add the needles whole or chopped to the food, whereby the rosemary must be cooked for as long as possible. With stews, it is possible to let whole twigs cook at the same time, which are simply fished out again at the end of the cooking time. the Rosemary flowers are also edible, by the way, they make a great impression especially when sprinkled over salads.

Preserve rosemary

Both the flowers and the leaves can preserved in different ways will. Rosemary can be dried, frozen, or in vinegar or vinegar. Put in oil - just as you like. As with fresh rosemary, it is important not to leave the harvested branches lying around for a long time. Process rosemary as soon as possible so that the aroma is retained. For this reason, drying rosemary should never be exposed to the blazing sun, as this only makes the volatile essential oils evaporate all the faster. But whether fresh or preserved: Use only healthy rosemary parts and leave withered or dry-looking branches are on the left - you will most likely not taste good.

Yellow spotted leaves you can use it in the kitchen without any worries.

Tips & Tricks

Older, de-needled sprigs of rosemary can be used as a shish kebab skewer: Simply perforate cubes of meat, fish, vegetables or cheese and skewer them on the sprig of rosemary. Then olive oil is drizzled on the skewer and cooked on the grill or in the pan. The typical rosemary aroma permeates the food through the branch.

IJA