Drying Rosemary: Instructions For a Powerful Aroma

Dry rosemary in the fresh air

In order to get the most aromatic rosemary possible, you should harvest it in summer. In the best case, the herb has received a lot of sun for two days.

1. If you find wilted or unsightly parts of the plant, carefully remove them with a sharp knife. You don’t have to wash the rosemary. On the one hand, the drying time would be longer with damp needles, on the other hand, the formation of mold would be encouraged.
2. Gather up to eight sprigs of rosemary and tie with twine.
3. Find a warm and airy place with temperatures between 21 and 27 degrees that are protected from direct sunlight. For example, a boiler room or a warm attic is suitable.
4. Hang the bunches of rosemary apart to dry. The herb has to dry until it becomes slightly brittle. This can take several days or weeks.
5. Store the dried rosemary in a container that is as airtight as possible, in a dark place.
6. Tip: If you only want to dry the needles, spread out the individual needles on a kitchen towel and cover them with a fly net. The needles should now dry in a place protected from direct sunlight until they become brittle and crackle slightly.

Drying rosemary: This is how it works in the oven

Note that this method has high energy consumption. Therefore, only use the oven if you have no other way to dry your herbs. Alternatively, you can use a dehydrator.

1. Preheat the oven to 40 degrees.
2. Line a baking sheet with parchment paper and arrange the twigs so that they don’t touch. Then slide it onto the top rail.
3. Leave the oven door slightly open to prevent moisture from remaining in the oven. The rosemary now needs to dry for several hours.
4. Check the branches from time to time. Once they become brittle, you can remove them from the oven.
5. Tip: To help the rosemary dry, you can turn the sprigs occasionally.