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Jun 12, 2009 05:08 PM

What to do with dried rosemary?

For some now unexplainable reason, when trimming back our outdoor rosemary plants, I decided to save everything and hang it in our garage to dry. Now I have a WHOLE LOT of dried rosemary and I'm not sure what to do with it. I generally use fresh, obviously.

Are there recipes in which DRIED rosemary is preferable???? What would they be?

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  1. I have a monster rosemary plant too. I sometimes put the dried stuff out in a vase (partly because I have so much and like the smell). It's good in breads, like foccacia which also happens to freeze really nicely.

    1. I also grow it and end up with way too much of the dried stuff every year. I usually use it dried for cooking pork roast or roast chicken. For either, use a good Dijon mustard on the meat (just enough to coat) then add a paste of dried rosemary (chopped fine) and garlic smashed to a paste with some salt and pepper. Roast and viola! Delicious.

      Dried rosemary also works well in a grilled shrimp marinade I make. About an hour before grilling shrimp, toss them in a marinade of dried rosemary and other herbs (fresh or dried) including oregano, parsley and red pepper flakes to taste along with somesalt and pepper and a couple smashed garlic cloves. Add enough olive oil to make a marinade and let sit 30 min to 1 hour. Drain off marinade and favorite way to do grilled shrimp.

      1. Roast fingerling potatoes with garlic, olive oil, dried rosemary andkosher salt.

        1. i was going to make most of the suggestions already mentioned by cookie & mels - rosemary is excellent in focaccia, and pairs beautifully with pork, roast chicken & shrimp. i also love it with salmon, and it's great as part of an herb crust for lamb.

          other thoughts:
          - add to balsamic-based marinade
          - use in a savory cornbread with sun-dried tomatoes
          - the branches/stems (stripped of the leaves) make wonderful skewers for kabobs -they impart a smoky rosemary flavor to whatever you're grilling

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