How to store rosemary

Rosemary - the almost universal aromatic herb. It is appropriate in a variety of dishes - fish, egg, vegetable. Rosemary organically "sounds" in desserts, in sauces, fillings, but especially beautiful in combination with meat. As a rule, store packaging contains much more useful this seasoning than you need for one or two times. This is not a problem if you know how to keep the rosemary fresh.

Instruction

Dry the rosemary with a paper towel. Cut the ends of the stems. Fill the beaker or other convenient container 2-3 inches of fresh clean cold water, and put the grass like a bouquet in a vase. Take a plastic bag and put it on top of the spices. Put in the refrigerator. Every few days change the water in the tank for fresh, clean rosemary needles from moisture with paper towel.

Lightly wet a paper towel and wrap him in a bundle of rosemary. Put the spice in a plastic bag. The package does not cover. Remove the rosemary in the refrigerator. Don't forget every two to three days to change the towel on fresh.

If you want to save a large amount of rosemary, freeze it. To do this, take off the stems, only the leaves and place them on the Board. The Board put in the freezer for a few hours. Frozen rosemary will put it in zip bags and store in the freezer. Use frozen rosemary in dishes where appearance spices doesn't matter, as after freezing, the grass will definitely lose in decoration.

Chop the rosemary needles and mix with olive or butter. Pour or spread flavored oil in plastic containers for freezing ice. Send containers in the freezer. Use these cubes in meat, fish, vegetable dishes, soups and sauces.

Rosemary is very easy to dry. Enough to hang the bundle in a warm dry place for a few days and dried herb finish. Put the dry twigs in a plastic bag and RUB it between your palms – leaves of themselves fall off from the stem. Remove the stems and put the dried rosemary in a convenient container with a sealing lid.

A lovely way to store rosemary – flavored salt. Remove the rosemary needles from the stem, mix with sea salt and place in a blender. One bunch of 8-10 stems take about 100 grams of salt. Turn off the blender when the salt turns green. Lay on a baking sheet baking paper and sprinkle on it salt a thin, even layer. Preheat the oven to 110 ° C. Dry salt in oven to dry, about 10-15 minutes. Lay on the banks with pritertymi lids and store in a dry, dark place. This salt is the ideal seasoning for salads, also it is good to sprinkle savory pastries.

Note

The fresher the rosemary, the longer it will be stored. Elastic fresh rosemary, leaves it soft and stretchy, they stick to the stem. From the fresh grass leaves with a slight blue tint.

Is the advice useful?