Recipes using rosemary

Three simple, flavorful ways to use your rosemary harvest

These recipes are all fragrant, versatile, and make lovely gifts.

Rosemary Salt
Perfect for seasoning roasted vegetables, meats, or even bread.
Ingredients

• ½ cup coarse sea salt or kosher salt
• 2–3 Tbsp fresh rosemary leaves (or 1 Tbsp dried)

Instructions

1. Strip rosemary leaves from stems.
2. Chop finely (for fresh rosemary) or crush dried leaves slightly.
3. Mix with salt in a small bowl.
4. Spread mixture on a baking sheet and let air-dry for a few hours (if using fresh rosemary) to prevent clumping.
5. Store in an airtight jar for up to 6 months.

Rosemary-Infused Olive Oil
Great for dipping bread, drizzling over pasta, or adding to marinades.
Ingredients

• 1 cup good-quality olive oil
• 3–4 sprigs fresh rosemary

Instructions

1. Wash and thoroughly dry rosemary sprigs (any moisture can cause spoilage).
2. Warm olive oil in a small saucepan over low heat — do not boil.
3. Add rosemary sprigs and let gently infuse for 5–10 minutes.
4. Remove from heat, cool completely, and strain (for a clear oil) or leave sprigs in for stronger flavor.
5. Pour into a clean, dry glass bottle.
6. Store in the refrigerator and use within 2–3 weeks for best safety and flavor.
   
   

Rosemary Sugar
Use it to sweeten tea, sprinkle over shortbread, or rim cocktail glasses for an herbal twist.
Ingredients

• 1 cup granulated sugar
• 2–3 tsp finely chopped fresh rosemary leaves (or 1 tsp dried rosemary)

Instructions

1. Make sure the rosemary is completely dry — moisture shortens shelf life.
2. Chop rosemary very finely so it blends evenly with the sugar.
3. In a bowl, combine sugar and rosemary, stirring until fully mixed.
4. For a stronger infusion, seal in an airtight jar and let sit for 2–3 days before using.
5. Store in a sealed jar away from heat and moisture; it will keep for about 2 months.

Gift Tip: Pour into small glass jars, add a ribbon and a tag with serving ideas — it’s simple, beautiful, and smells amazing when opened.