Learn three different ways for drying rosemary including using a dehydrator, using the oven, or air drying.
Preserve your rosemary to use all year long.
Dried rosemary
Dried rosemary is one of those herbs I keep stocked in my cupboard. I use it in so many different recipes. Fresh rosemary is great, but it's not always available and dried can always be used in its place.
I grow rosemary every year, but I live in a place where rosemary doesn't survive outside in the winter. So I bring the pot in every year and often it will survive inside. However, it usually gets very leggy and the leaves get sparse.
During the summer, when my rosemary is thriving, I will harvest a few stems and dry them to use during the rest of the year.
I have three different methods for drying rosemary. Pick the method that works best for you.
Be certain to also check out how to dry basil!
Key ingredients
All you need is fresh rosemary! Pick very fresh, dark green sprigs of rosemary. The leaves should be fragrant and pliable. Any amount of rosemary can be dried, from just one sprig to multiple sprigs.
If your rosemary is dusty or dirty, be certain to rinse well with water. Pat dry with a towel or paper towel.
Step-by-step directions
In the oven
- Turn your oven to its lowest setting.
- Place rosemary on a baking sheet lined with a rack.
- Turn the oven off and place the rosemary in the oven.
- Check rosemary after one hour. If the rosemary is not fully dried, (the leaves will be brittle), turn the heat back on at the oven's lowest setting. As soon as it's heated, turn the oven back off.
- The rosemary is done when the leaves are dry and brittle.
In the dehydrator
- Place rosemary sprigs on a dehydrator tray.
- Set the temperature to the lowest setting, around 95°F.
- Keep the dehydrator going until the rosemary is fully dried. The leaves will be dry and brittle.
Air drying
This is my preferred method, mostly because it's so easy and hands-off. If you live in a high-humidity area, this method may not work well for you.
- Clump several sprigs of rosemary together and wrap them with a rubber band.
- Hang the clump upside down in an open area in your house. Try to select an area that is out of direct sunlight.
- I hang mine in the dining room off of a hutch. The handle of the hutch is perfect for hanging and it's in an area that doesn't get bumped.
- Hang until the sprigs are fully dried. Drying time will vary from a few days to several days.
Dried rosemary
Once the rosemary is fully dried, you'll want to remove the leaves from the stems. Use a baking sheet or a large sheet of parchment paper to contain the leaves. This can get messy with the brittle leaves going everywhere.
Hold one sprig from the top and run your fingers down the stem. The leaves should just pop right off
Store the dried rosemary in an airtight container.
Recipe tips
- Don't overcrowd your rosemary on your baking rack or dehydrator rack. Leave a bit of space between each sprig.
- If air drying, keep your bunch fairly small. Too large and the sprigs inside might not dry.
- If you prefer, you can also leave the dried leaves on the stem. Just remove them when you're ready to use.
- Dried herbs will slowly lose their fragrance over time. Try to use dried herbs within a year. They won't go back as long as they stay dry, but they may not have as much flavor.
Frequently asked questions
Try to use dried herbs within a year. They won't go back as long as they stay dry, but they may not have as much flavor.
Ways to use dried rosemary
Dried rosemary is more potent in flavor than fresh rosemary. Therefore, the recommended ratio to use in a recipe is 1 tablespoon of fresh rosemary to 1 teaspoon of dried rosemary.
- Rosemary Salt - Just dried rosemary and salt! Perfect for adding to roasted veggies or sprinkling on focaccia bread.
- Poultry Seasoning - Perfect for sprinkling on chicken, or turkey, or using in soup or gravy.
- Venison Backstrap - An elegant way to cook wild game.
- Roasted Potatoes - Crispy and delicious!
- Braised Short Ribs - Delicious slow-cooked short ribs.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious recipes for preserving food!
Drying Rosemary
Equipment
Ingredients
- 5 sprigs rosemary (any amount can be used)
Instructions
- Clump several sprigs of rosemary together and wrap them with a rubber band.
To Oven Dry
- Turn your oven to its lowest setting. Place rosemary on a baking sheet lined with a rack.ack off
- Turn the oven off and place the rosemary in the oven.
- Check rosemary after one hour. If the rosemary is not fully dried, (the leaves will be brittle), turn the heat back on at the oven's lowest setting. As soon as it's heated, turn the oven back off and leave rosemary in oven until dry and brittle.
To Dry in a Dehydrator
- Place rosemary sprigs on a dehydrator tray.
- Set the temperature to the lowest setting, around 95°F.
- Keep the dehydrator going until the rosemary is fully dried. The leaves will be dry and brittle.
To Air Dry
- Hang the clump upside down in an open area in your house. Try to select an area that is out of direct sunlight.
- I hang mine in the dining room off of a hutch. The handle of the hutch is perfect for hanging and it's in an area that doesn't get bumped.
- Hang until the sprigs are fully dried. Drying time will vary from a few days to several days.
Dried Rosemary
- Once the rosemary is fully dried, remove leaves from stems and store in an airtight container at room temperature.
Notes
-
- Don't overcrowd your rosemary on your baking rack or dehydrator rack. Leave a bit of space between each sprig.
-
- If air drying, keep your bunch fairly small. Too large and the sprigs inside might not dry.
-
- If you prefer, you can also leave the dried leaves on the stem. Just remove them when you're ready to use.
-
- Dried herbs will slowly lose their fragrance over time. Try to use dried herbs within a year. They won't go back as long as they stay dry, but they may not have as much flavor.
- Dried rosemary is more potent in flavor than fresh rosemary. Therefore, the recommended ratio to use in a recipe is 1 tablespoon of fresh rosemary to 1 teaspoon of dried rosemary.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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