Cut rosemary stems and leaves as you need them throughout the year. For best flavor, harvest mornings and during the period prior to the plant’s flowering. Cut 3 to 4 inches from one branch rather than cutting a 1/2 inch from a number of branches.
Air dry rosemary for convenient kitchen and household uses. Clip the stems during the driest part of the day. Wash the sprigs and pat them dry. Then tie them in bunches and hang them upside down in a dark, airy place. Strip the stems off the dried leaves and store them in an air-tight jar
Kuchenprofi No-Mess Herb Grinding Mill
• The effortless way to chop fresh herbs; pop leaves and sprigs into the hopper, turn the crank and internal blades do the chopping
• Screw-off jar
• No exposed blades; no nicked fingers; no tired wrists
• 18/10 stainless steel hopper and lid; 6-3/4 inches high by 3-3/4 inch diameter
• Dishwasher safe
Chop fresh herbs without a knife! Simply pop leaves and sprigs into the hopper of the Kuchenprofi Herb Grinding Mill, turn the crank and internal blades do all the chopping for you, depositing evenly minced results into the screw-off jar below. No sharp blades, nicked fingers or tired wrists! Dishwasher safe 6-3/4-inch high by 3-3/4-inch diameter.
Cooking With Rosemary
Rosemary's flavor is very distinctive and almost a little "piney". It enhances a wide variety of dishes. A little rosemary goes a long way, so use it sparingly until you get to know it.
Use rosemary with most meats--especially lamb and poultry--tomatoes, spinach, peas, mushrooms, squash, cheese, eggs, and lentils. Throw a sprig or two into simmering spaghetti sauce. Or stuff a few inside the chicken before putting it in the oven to roast. To add flavor to grilled meat, throw a handful of rosemary sprigs on the fire.
Add one tablespoon of rosemary leaves to homemade bread dough or pizza crust. Make rosemary butter by combining 2 teaspoons of rosemary with 1/2 cup of soft butter and letting it sit for several hours.