Rosemary is an almost versatile aromatic herb. It is appropriate in a variety of dishes - fish, egg, vegetable. Rosemary "sounds" organically in desserts, sauces, fillings, but it is especially wonderful in combination with meat. As a rule, store packaging contains much more of this healthy seasoning than you need one or two times. This is not a problem if you know how to keep the rosemary fresh.
Instructions
Step 1
Pat the rosemary dry with a paper towel. Cut off the ends of the stems. Fill a glass or other convenient container with 2-3 centimeters of fresh, clean cold water, and place the grass like a bouquet in a vase. Take a plastic bag and slide it over the spice. Put it in the refrigerator. Change the water in the container to fresh every few days, wipe the rosemary leaves from moisture with a paper towel.
Step 2
Lightly dampen a paper towel and wrap a bunch of rosemary in it. Place the spice in a plastic bag. Do not close the package. Put the rosemary in the refrigerator. Remember to change your towel to a fresh one every two to three days.
Step 3
If you want to keep a lot of rosemary, freeze it. To do this, pinch off only the leaves from the stems and lay them on the board. Put the board in the freezer for a couple of hours. Place the frozen rosemary in zip bags and store in the freezer. Use frozen rosemary in dishes where the appearance of the spice does not matter, as after freezing the herb will certainly lose its decorative effect.
Step 4
Chop rosemary leaves and mix with olive oil or butter. Pour or place the scented oil in plastic ice-freezer containers. Send containers to the freezer. Use these cubes in meat, fish, vegetable dishes, soups and sauces.
Step 5
Rosemary is very easy to dry. It is enough to hang the bunch in a warm, dry place for several days and the dried herb is ready. Put dry twigs in a plastic bag and rub it between your palms - the leaves will fall off the stem on their own. Remove the stems and place the dried rosemary in a convenient container with a glass-in-place lid.
Step 6
A great way to store rosemary is with flavored salt. Separate the rosemary leaves from the stem, mix with sea salt and place in a blender. For one bunch of 8-10 stems, take about 100 grams of salt. Turn off the blender when the salt turns green. Place a sheet of baking paper on a baking sheet and sprinkle the salt over it in a thin, even layer. Preheat oven to 110C. Dry the salt in the oven until completely dry, about 10-15 minutes. Divide into jars with ground-in lids and store in a dry, dark place. This salt is an ideal seasoning for salads, and it is also good to sprinkle on unsweetened pastries.
