How to Store Fresh Rosemary: 3 Easy Storage Methods

The rosemary plant is a perennial shrub native to the Mediterranean region. Its Latin name, Rosmarinus officinalis, means “dew of the sea.” Rosemary comes from the mint family of plants (Lamiaceae) and features distinct woody stems with needle-like leaves and an evergreen aroma, which is contained in the oil inside the herb’s dark-green needles.

Whether you’re buying fresh rosemary from the grocery store or harvesting it from your garden, it is unlikely you will use an entire bunch in one meal. Here are three different methods for storing freshly-harvested rosemary:

1. 1. Refrigerator: When wrapped correctly, fresh rosemary will keep in your refrigerator for up to two weeks before it starts to brown. To do so, dampen a paper towel and lay your rosemary sprigs side by side on top of it. Wrap the rosemary in the damp paper towel, and store it in a resealable freezer bag or airtight container. Put the container inside the fridge.
2. 2. Freezer: Rosemary is a cold-hardy herb that can withstand freezing temperatures and will keep well in your freezer. Place your rosemary sprigs in an airtight container or freezer bag, squeezing all the air out before sealing it, or freeze the leaves in an ice-cube tray with water or olive oil. Consider flash-freezing the sprigs or leaves, so they don’t stick together in the freezer. To do so, lay the sprigs or leaves out in a single layer on a parchment paper-lined baking sheet and stick it in the freezer for an hour or two. Once the sprigs are frozen solid, place them in a sealed container or freezer bag. Frozen rosemary is easy to infuse into marinades and stews.
3. 3. Drying: Dried rosemary is easy to incorporate into recipes to add fresh and earthy notes to your cooking. Luckily, drying rosemary is a simple and effective way to extend the herb’s shelf life. Simply tie your sprigs of rosemary together with a piece of twine and leave them hanging in a warm, dry place, out of direct sunlight. You can also dry your rosemary in an oven set to its lowest temperature or use a dehydrator to remove all the moisture from your herbs.

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