How to use Fresh Rosemary

The first time I had Rosemary on a dish I have to admit that I didn’t like it. I don’t care for the “sticks” and find them bitter and well, just hard to eat. 

Honestly, the dried bottle of Rosemary in my pantry has been there for years! Now I have used some of it, and have learned that if I crush the sticks up with the food  processor they are a littler easier to eat but they still were not the spice I reached for very often.

Now let me tell you about the other kind… the Fresh Rosemary. Completely different spice in my book. The fresh is aromatic and soft. Yes it makes me think of a Christmas Tree every time I hope the package but it does add a depth of flavor that is hard to get with other spices.

Using fresh rosemary is easy. Just grab a stalk and run your pinched thumb and index finger backwards along the main stem to remove the leaves (ok little sticks). Finely mince the leaves and use in dishes or on salads.

In the above image, I used four stalks and divided between two dishes.

Beyond the flavor differences, just look at the difference in color and moisture between the dried and fresh. Major!

Once you open the package I would recommend pulling the leaves off the stem and keeping in the refrigerator or freezer. I usually process the whole package and freeze the minced rosemary in a baggie. You can just scoop out what you need directly from the freezer.

The next time your recipe calls for rosemary, go for the fresh… you will be glad you did!