The best harvest window is spring through early fall, when the plant is actively growing
You can harvest rosemary any time of year if it’s grown indoors or in a mild climate, but for outdoor plants in cooler regions, harvesting in late summer and early fall helps the plant focus on hardening off before winter.
Note: rosemary flowers are also edible and can be harvested along with the foliage.
How to harvest rosemary
Fresh sprigs can be used right away, stored in water like a bouquet for a few days, or dried for long-term use.
Quick guide to drying and storing rosemary so it keeps its flavor and aroma
Prepare the Rosemary
Drying Methods
Air-Drying (Best for flavor)
Note: rosemary flowers are also edible and can be harvested along with the foliage.
How to harvest rosemary
- For best flavor — harvest in the morning after the dew has dried but before the heat of the day, when essential oils are most concentrated.
- Choose healthy stems — look for green, pliable stems with plenty of fragrant leaves - the top 2-3 inches of stem tips are best. Don't cut into woody stems.
- Use clean, sharp scissors or pruners — this prevents tearing and reduces disease risk.
- Cut above a leaf node — snip stems just above where a pair of leaves meet; this encourages bushier regrowth.
- Avoid over-harvesting — never take more than ⅓ of the plant at once, so it can recover and keep producing. Allow plants to regrow before harvesting again.
Fresh sprigs can be used right away, stored in water like a bouquet for a few days, or dried for long-term use.
Quick guide to drying and storing rosemary so it keeps its flavor and aroma
Prepare the Rosemary
- Harvest healthy, green sprigs.
- Rinse gently under cool water to remove dust or insects.
- Pat completely dry with a clean towel — moisture can cause mold during drying.
Drying Methods
Air-Drying (Best for flavor)
- Gather 6–8 sprigs into small bundles.
- Tie stems with twine or a rubber band.
- Hang upside down in a warm, dry, well-ventilated spot out of direct sunlight.
- Drying usually takes 1–2 weeks, depending on humidity.
- Preheat oven to 95–115°F (or the lowest setting).
- Spread sprigs in a single layer on a baking sheet.
- Keep oven door slightly open for airflow.
- Check every 30 minutes until leaves are crisp but still green (1–2 hours).
- Spread sprigs evenly on trays.
- Dry at 95°F until crisp.
- Strip leaves from stems once completely dry.
- Store in an airtight container away from light, heat, and moisture.
- For best flavor, use within 6–12 months.
Tip: Whole dried rosemary leaves hold their flavor longer than crushed ones. Crush just before cooking for the strongest aroma.
Recipe Ideas
Click here for recipes using rosemary, including rosemary salt, rosemary infused olive oil, and rosemary sugar for baking or cocktails.