Fragrant rosemary is a spastier in your culinary tools – and it is even better when you picked up. Fresh rosemary is more aromatic and aromatic than dried, and the plant is easy to grow in your backyard, the kitchen garden, or even in the container on your paved part.

Here’s how to collect Rosemary the right path, plus tips for storing and preserving this delicious plant for later use.

When should you berate Rosemary

You can harvest small amounts of rosemary as needed at any time of year. Summer is also a good time to harvest rosemary to dry, freeze or otherwise preserves, as warm weather and a lot of daylight provides the plant conditions to be deceived.

However, avoid taking more than 20 percent of the plant at any time to avoid damage and distracting regreg. Wait until the plants are at least 3 years before harvest.

The ideal time for Berry Rosemary is in the morning, after any morning Rose evaporated, but before the warmest part of the day. For the nastest, think about harvesting rosemary when the buds have formed the plant, but before the flowers opened, because the oils are most often concentrated during that time.

Keep in mind that rosemary are edible flowers and can be picked together with leaves.

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How to collect Rosemary in the right way

1. Wait until the plants are 6 to 8 inches high before they take the first harvest.
2. Test the rosmarrare plant and look for healthy, tender stems. Avoid cut into wooden stems.
3. Use sterilized scissors or punters to cut the gentle branches just below the leaf node. For harvesting small quantities, cut stem tips – 2 to 3 inches at the end of each branch. For harvesting rosemary for drying or preserving, cut parts of soft wood that are about 8 inches long. Avoid removing more than a quarter of overall plant growth at any time.
4. Wait for small plants to be restored what you have removed before harvest.

How to store Rosemary

Here’s how to store your harvest rosemary, whether planning to add fresh herbal to recipes or save it for future use.

Storage of fresh

The best way to save freshly picked rosemary is in the refrigerator. Slightly wrap in a slightly damp paper towel, attach them to a sealless plastic bag and place them in your herbal boots. The plant can last up to two weeks when stored properly.

Drying

Drying is a simple and manual place to preserve rosemary. Rinse to remove dust or dirt, but avoid setting up clean botherings. Allow any surface moisture to dry with a towel release on a clean, dry paper towel.

Once dry, cut off any dead or damaged plant growth before bonding plants in loose bundles. Hang the fresh ones in a warm, dark, dry place with good ventilation. Avoid exposure to rosemary to sunlight, which can cause degradation and loss of taste and color.

You can also dry creeping rosemary in food dehydrator or setting higger on the screen, often turning them in order to dry them evenly.

Dried herbs retain their best taste and aroma for 3 months after harvest when stored at room temperature or up to one year if stored in the freezer.

Freezing

Rinse rosemmare services or tips to remove dirt as needed, then allow them to dry thoroughly. Place the plant in the freezer bag with a zipper and press the air before sealing. Mark a bag with the name of the plant and date, then store it in the freezer for a year.

Another option is removed leaves from each sprig and place them in the ice cube trays. Stand back with water or olive oil and freeze, and then store cubes in the shutter lock in the freezer lock. Avoid shaping rosemary after melting it.