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What to do with dried rosemary?

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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 grill...my 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

          1. Throw some into your gravy when you make biscuits and gravy (I do!).

            6 Replies
            1. re: kattyeyes

              So, k-e, are you saying that you think the dried is preferable to the fresh in that case?

              1. re: c oliver

                I have a whole "tree" of fresh that stays inside during the winter, so it's not lack of availability. It just so happens I always reach for the dried when making gravy for biscuits. I do think it probably works out better in this case--I just want a little as an accent. And you'd have to use much more to get the same taste from fresh.

                On the other hand, I always fresh on oven roasted potatoes.

                MazDee--great idea! c_o, not silly! Only silly if intended as a peace offering (sorry, babe, wrong branch).

                1. re: kattyeyes

                  I think I lost you there at the end? Que esta?

                  1. re: c oliver

                    Olive branch = peace offering (not rosemary branch)
                    :)

                    1. re: c oliver

                      katty was referring to your comment about using the branches as hostess gifts...and an olive branch would be more appropriate as a peace offering :)

                    2. re: kattyeyes

                      Oh, sheesh, NOW I get it. No more wine for me :)

                2. Maybe you could mix it with some other dried herbs, put it in cute little jars and give it to your friends who don't grow herbs. House gifts to last the whole year!

                  1 Reply
                  1. re: MazDee

                    That's a really good idea! I've been silly at times and, after pruning, I've carried *branches* of it as a hostess gift.

                  2. I add a handful of rosemary to this recipe, along with some quartered onions: http://www.nytimes.com/2007/10/31/din... The onions & garlic end up all caramelized and delicious, and by adding the rosemary early in the process it gets softened if it's dried.

                    1. Dried, fresh rosemary crisped atop most things (pizza, roast birds, etc.) is incredible. Also hand crushed onto wedged potatoes prior to placing under the broiler.

                      I've made infused olive oil with it for home and gift use, as well as sugar foot scrubs made with vegetable glycerine (just keep this from dogs--my friend's dachschund ate the entire container, but was fine, fortunately).

                      1. If you have fresh rosemary available year round (as I do) the only alternative uses I can think of are: 1) Add to wood chips when smoking lamb or chicken, and 2) burn as incense if you're into that sort of thing. Otherwise I can't think of a situation where dried would be better than fresh.

                        1 Reply
                        1. re: Zeldog

                          That's pretty much what I began to think after having dried all the prunings. We have fresh year 'round too.

                        2. I like dried rosemary. I use it on pizza, in stews sometimes, on chicken, and with pork and balsamic vinegar. I can't speak about the health benefits of rosemary, but some people steep it and drink the tea.

                          Tea --> http://www.teabenefits.com/herbal-tea...

                          1. When I'm steaming summer squash I'll put a handful of dried rosemary down in the water pan. Sometimes if I have a lot of zooks, as I did back when I was growing them, I like to make a cold squash cream soup, and steaming them with rosemary like that gives the soup the most delightful, not at all aggressive herbal flavor.

                            Growing rosemary in Tennessee, at least having it live through the winters, was hard enough to make it really precious. Here in California it's a popular commercial ground cover!