How To Store Rosemary

I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

Between spring and summer, large bunches of parsley are often on special offer. They're cheap, but it's too much to use up. That's why I wanted to come up with a good way of storing them.I thought it would be handy to have it on hand after drying and breaking up into little flakes.The color of parsley won't fade away if you dry them with this method. With this method, it's been easier for me to always have a jar of parsley around.The time to dry the parsley in the microwave is about 8 minutes in total at 600 W. But please adjust the time depending on the volume of the parsley.The stem doesn't taste nice, so only use the leaves.If you dry the parsley too much, it may catch a fire. So repeat Step 2 and 3 carefully. Recipe by Pinokogohan

I remembered my mother used to do this often at home, so I tried it as well.Just freeze your parsley and massage it well. Recipe by Maimama

Since I only use a few at a time, I thought about how to store leftover shiso leaves.Since the leaves will be frozen, I thought shredded leaves may be easier to use, so this is how I usually store them.You can also wrap an individual leaf without shredding it with a piece of paper towel and freeze it! Recipe by Karinko

I love making my own oils! This one being one of my favs. :-) Good for chicken, fish or whatever calls for olive oil in a savory dish with herbal notes.

Felt so bad for fresh ginger when I couldn't use all.Also, it makes it so much easier preparation any time you need it. Less time, less cleaning.

I wanted to be able to use up an entire yam before it spoiled.Use new sheets of paper towels each time. The yam will spoil if you wrap it with plastic wrap. By wrapping it in paper, it can keep fresh for over a month. Recipe by mocomococream

My mother would peel each clove and freeze them, but this is how I save my garlic cloves.Keeping the skins on prevents them from accumulating frost and helps preserve their flavor.If you defrost them, they will become mushy. Recipe by Pecchin

This is excellent as a finishing butter for meats or vegetables.

Just wanted to use rosemary from the Yard

I found colorful paprika that I wanted to save up for later use. Recipe by kyonmi

I really liked the rosemary potatoes I had for lunch one day at a hotel. Recalling the flavors of that dish, I tried recreating it with a skillet.The rosemary and garlic aromas go so well with the potatoes, so be careful to retain their fragrance without overheating during Step 3. Recipe by Usagi no Cima

I'm trying various recipes using rosemary I've been growing. This was the best one so far.Rosemary burns easily, so cook the potatoes until crispy before adding the rosemary. The results will be nice and crispy with dense and floury insides. Recipe by Kumipaddo

One of my favorite herbal recipes to use up fresh rosemary I grow..delish! (L)

This produces a delicious basil flavour in the oil which you can use in cooking as well as using the basil. It will last for around a year in the fridge, although I use it way more quickly than that. It also makes a nice Christmas present for family members.

infused olive oil, rosemary picked fresh

This recipe is from the Pioneer Women's cook book

When I buy a bag of ginger, I always let some of it get moldy or go bad, which is a waste. So whenever I buy a whole bag, I like to cut it all up and freeze it.You can save some time and effort when you're cooking. It seems that some people chop it up finely and freeze it, but in our house we use julienned ginger the most.If you freeze julienned ginger, if you leave it out for a bit at room temperature, you can chop it up easily even if it's still a bit frozen. Recipe by mielle

Perhaps this is commonly done, but I thought I should share this with those of you who didn't know this tip, since my friend told me it was a great idea.Right after purchasing the butter, it will be soft, making it hard to cut, so chill it well in the refrigerator before cutting!!The large pats of butter are about 10 g, and the small pats are about 5 g; keeping that in mind when baking sweets, since it's okay to be approximate, you won't have to measure it out. Recipe by mielle

This year my herb garden has been growing so fast. I cant use them up quickly enough. But I need to harvest them to stop them from getting overgrown. So, just cut and store for a few days like this. Then I dry some. The herbs in the picture were cut days ago!

Such a great side dish to go with seafood. Salty and garlic crisp skin with a hint of rosemary and slightly sweet on the inside!

Sorrel is hard to find here in Florida. So we grow it. This is one way of preserving the sorrel. You can pickle, use the olive oil method, dehydrate, or freeze without the salt. This is good in soups, salads, sandwiches, casseroles, and even deserts.

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 5 spears )Per Serving: 76 calories; 2 g protein; 7 g fat, 3 g carbs ( 1.5 carbs: 1 protein)Recipe = 4 servings of vegetables, 0 servings of fruit (1 vegetable per serving, 0 fruit per serving)*This recipe is from 10th Sustainment Brigade Dining Facility, Ft. Drum, NY.

We always enjoy lamb cooked like this in my house.I forgot to add this to the recipe steps, but when the lamb chops are done, season with salt and pepper. You can use frozen rosemary! Any sauce is fine, but I recommend a simple one, so you can enjoy the aroma, sweetness and umami of the lamb and rosemary. This time, I made a butter soy sauce. Recipe by Ms.takosu

#mycookbook I have some rosemary in the garden, so I decided to make this for dinner. I used a cast iron skillet, but you can also use a regular non-stick pan. Adjust the time to cook the chicken accordingly, because the heat depends on the stove type as well.

The garlic can last for a month in fridge coz im lazy to cut it everytime when cooking 😂 Quicker and less washing up!

Chicken can be so boring. Adding some garlic and rosemary really livened it up. Came out perfect!

Perfect salt free alternative to fries. You can add some seasoning salt if desired but with fresh rosemary and garlic there's so much flavor you won't need any salt! 2 step easy recipe

This is a simple and classic shortbread cookie that is elevated by the addition of citrus and woodsy flavors. I love this recipe and make it all the time for parties and potlucks. It’s not too sweet and the buttery shortbread just melts in your mouth. 😋Modified from Taste of Home#GlobalApron - Week 37 Rosemary, Lemon#Cookies #Holiday #Christmas #Sweet #Treat #Potluck #Party

I order fresh domestic lemons every year, keep them for a long time, and use them judiciously.When I use this method with green lemons in December, I usually use them up by April. While the green lemons are still being stored, they turn into yellow lemons.If they seem okay, they'll even keep during the summer. Recipe by olive11