With my first frost just a few weeks away, I’m getting ready to harvest some of the prostrate rosemary from my garden. This variety has a low, spreading or trailing growth habit, which makes it perfect for growing in my raised garden bed. I plant it in the corners of my beds and it spills over the edges. Regular rosemary can get 3-5 feet tall so this variety works better for me. If you grow in containers it’s a good choice too. While rosemary is a perennial herb, it’s a hit or miss whether it will survive the winter in my garden. Even if it doesn’t, for the minimal cost, it’s worth planting every year along with my vegetables.
But I’d rather not take any chances. Instead, I’m going to harvest some now and put it to good use by infusing it into olive oil. It’s one of the easiest and tastiest ways to preserve rosemary, and it instantly makes your meals feel a little more special.
When and How to Harvest Rosemary:
- For the best flavor, harvest rosemary in the morning after the dew has dried but before the sun gets too hot. This is when the essential oils in the plant are most concentrated.
- To ensure you get the freshest, most aromatic rosemary, cut sprigs that are about 4-6 inches long from the top of the plant. Choose younger springs with a soft stem.
- Use clean scissors or garden shears, and avoid harvesting more than one-third of the plant at any one time to keep it healthy.
Why Use Dried Rosemary for Infusions?
While it might seem natural to use freshly harvested rosemary, using dried rosemary is actually safer when infusing oil. Fresh herbs contain water, and when they’re added to oil, they can create an environment where dangerous bacteria, such as Clostridium botulinum, can thrive. This bacteria can cause botulism, a rare but serious illness. Drying the rosemary removes the water content, reducing the risk of bacterial growth in your infused oil.
Drying Rosemary Is Easy.
- Choose newer growth with softer, more flexible stems. These will have more flavor.
- Place your sprigs in a colander and rinse them off under running water.
- Tie 5-8 harvested sprigs together and hang them upside down in a warm, dark place with good air circulation that’s free from dust. Avoid hanging in any area that has high humidity.
- After 2-3 weeks when the leaves are dry and crumbly your rosemary is ready to use.
- Alternately you can use a dehydrator, or dry in an oven on very low heat 18o degrees or lower for 2-4 hours. This type of drying does diminish the flavor though.
How Much Rosemary to Use in Your Infusion
To create a fragrant, flavorful rosemary-infused oil, follow this general guideline:
- For a stronger infusion: Use 4 tablespoons of dried rosemary for every 1 cup of olive oil.
- For a lighter flavor: You can scale back to 2 tablespoons of dried rosemary per cup of oil.
Feel free to adjust the amount depending on how strong you’d like the rosemary flavor to be.
How to Make Rosemary-Infused Olive Oil
Once your rosemary is dried, making the infused oil is simple. Here’s a step-by-step guide:
- Heat the Oil: Pour the olive oil into a small saucepan and gently heat it over low heat. You don’t want to boil the oil—just warm it to about 180°F (82°C). This will help release the rosemary’s flavors and oils into the olive oil.
- Add the Rosemary: Once the oil is warmed, add the dried rosemary to the pan. Stir gently, making sure all the herbs are submerged in the oil.
- Infuse: Let the rosemary steep in the warm oil for about 5-10 minutes. Then, turn off the heat and let the mixture cool down to room temperature.
- Strain: After the oil has cooled, strain it through a fine mesh sieve or cheesecloth to remove the rosemary pieces.
- Store: Pour the infused oil into a clean, dry glass bottle or jar with a tight-fitting lid. Store in a cool, dark place, like a pantry or cupboard. The oil should last for up to a month, but if you notice any off smells or cloudiness, discard it immediately. Label the jar or bottle with the date you made the oil so there will be no question how old it is.
Which Olive Oil Should You Choose?
Whichever type you choose, always opt for high-quality, fresh olive oil to ensure the best flavor in your infusion!
- For dipping oils, dressings, or drizzling over dishes, go with extra virgin olive oil to pair with the fresh, herbal aroma of rosemary.
- For cooking or sautéing, where you might not want the olive oil to overpower the rosemary, choose light olive oil for a more neutral base.
Using Rosemary-Infused Olive Oil
Your rosemary-infused olive oil can be used in a variety of ways:
- Drizzle over roasted vegetables for an extra layer of flavor.
- Brush onto grilled meats or fish before serving.
- Add to salad dressings to give them a Mediterranean flair.
- Use as a dipping oil for bread, with a pinch of sea salt and cracked pepper. **** My favorite!
- Toss with pasta for a simple yet flavorful dish.
Enjoy!
Karen
Imagine walking into your backyard, patio, or deck to harvest fresh, organic herbs for tonight’s dinner—no more relying on grocery stores and high prices.
