Preserving Rosemary
Wondering how to preserve fresh rosemary? One great way to save fresh herbs is flavored salt. Rosemary is especially great for this application, since its sturdy leaves and stems can be tough but will happily flavor salt with their essential oils.
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WHAT YOU NEED:
– several springs of fresh rosemary and/or rosemary flowers
– 2 cups of course salt – kosher or sea salt are great options. Azure Standard has this excellent sea salt at a very reasonable price.
– a food processor or blender
What to Do:
Strip the rosemary needles from the stems, reserving stems. If you’re using rosemary flowers, they can be strewn into the salt whole. Put the salt and needles or flowers into the food processor with the metal chopping blade. Pulse several times, until the rosemary is finely minced and the salt is broken down.
Storing Rosemary Salt:
Allow the salt to dry for a couple of hours. I like to spread it in a thin layer on a piece of parchment paper. Once you’re sure the salt and rosemary are dried, Pour into jar and add the stems. Let the stems sit in the jars for a few days to help flavor the salt further.
The salt can be used immediately. It will hold up well in a sealed container for several months, at a minimum.
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How to Use Rosemary Salt:
– season a roast chicken inside and out before cooking
– sprinkle over steak or chicken after cooking
– add into marinades
– season cooked potatoes or other vegetables
Use herb salts any time you want to season food with salt and also want to add an herbal note to the dish.
Modifications to the Rosemary Salt:
Increase or decrease the ratio of rosemary to salt to adjust the flavor profile. You can also add other fresh, stemmed herbs, like thyme. Stay away from fresh herbs that are softer, like sage. If you want to use those to make an herb salt, dry them first.
I store my finished herb salts in mason jars, but I keep some on the counter for easy use in this neat little salt cellar.
Got an abundance of herbs to use up or just looking for some other ways to enjoy your fresh herbs? Try infusing oil!
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