Rosemary is a common plant to grow in the garden, but if you want it to thrive, it needs the right care. This flavourful herb is delicious in roast lamb, potatoes, focaccia and pasta dishes and with this one harvesting tip you can ensure big, bushy growth.
If you want to ensure your rosemary thrives all year, then the best way to harvest it is to only take a third of the plant at a time. When you’re trimming a little here and there for dinners, focus on trimming the tender new growth or offshoots from the woody stem to encourage bushier growth. When it comes to a larger harvest to encourage growth, the best time to do this is in the spring, when the plant is growing its best.
The best time of day to harvest it is during the morning once any dew has evaporated and when the plant’s essential oils are the most concentrated.
Use clean scissors or shears to cut stems just below the leaf node. If you only need a small amount, cut 2 to 3 inches below the leaf tip. If you’re cutting a larger harvest, you can cut the soft wood stems which are up to eight inches long.
Cut rosemary stores well in the fridge or freezer, and can also be dried. To air dry your rosemary, first wash and dry it thoroughly and then hang it upside down in a warm dry, ventilated area for about two weeks.
It can also be dried in the oven. To do this, place the sprigs on a parchment lined pan and set the oven to the lowest temperature possible. Put the herb in the oven for two to four hours, or until the sprigs are dry and brittle.
You can also dry rosemary in a food dehydrator or in the oven. To dry in the oven, spread out rosemary sprigs on a parchment-lined sheet pan and set the oven to its lowest temperature.
Put the rosemary in the oven for two to four hours or until the sprigs are dry and brittle – make sure to keep an eye on it so it doesn’t burn.