It’s customary for Italian restaurants to add a fresh sprig of Rosemary to their served cuisine, as a garnish. This adds to the foods aroma, sending yummy messages to our smell and taste buds, which enhances our meals enjoyment.
Being the odd ball that I am I always feel sorry for the wasted sprig of Rosemary.

Since I am now growing my own Rosemary plant I decided to test drive dehydrating it for later use as an herb. First, I clipped some stems and carefully placed them in a new paper bag, folded the top and labeled it. After about a month I checked for results and found perfectly dried Rosemary sprigs. I then separated the leaves from the stems and bottled each in recycled glass jars adding a piece of napkin to adsorb any humidity. The stems were also saved and bottled for later use in home made bouquet garni’s. From my garden into my pantry. Happy days.

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Categories: Metro Gourmet

2 Comments

Debi Willis · July 29, 2021 at 8:18 PM

Sure do miss your presence, Mercedes.

    Mercedes Jenouri · July 29, 2021 at 8:41 PM

    Hi there. I’ll try to open a new account next week. I’ll let you know. How are you? Well, I hope! Hugs and kisses!!!

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