5lbs of fresh Rosemary... ideas/help?

[TheStarvingArtist]

So, I over-ordered, and wound up with MASSES of beautiful fresh rosemary from a local herb farm. Anyone have any stellar ideas on preservation/batch usage/etc. so it doesn't have to go to waste? I'll probably do a vinegar, and maybe an olio santo, and might make a wreath....and that only takes care of about a third of it..... help!

[hongda]

Rosemary sugar syrup for cocktails or with sparkling water. Rosemary vodka.

[Peter the eater]

Encrust red meat with it before hitting the grill. Lots of antioxidents are good for you.

[ChrisZ]

Oil infusion. Based on suggestions in Modernist Cuisine, I tried a few olive oil infusions - roasted garlic, lemon, rosemary, oregano & thyme. I made 250mls of each as I had some spare 250ml glass jars. I followed the guidelines in MC for a safe infusion - I think the oil and flavourings were heated sous vide at 80C overnight (would have to check), the results are wonderful. I've been amazed how quickly I used them all. I love roasting potatos with the roasted garlic oil, I love a dribble of lemon oil on beans and broccolini. With so much rosemary, you could probably buy 4 litre can of olive oil, infuse the lot (heating everything for a long time to keep it safe), and then pour the result back into the same can. 4 litres might last you years...

[TheStarvingArtist]

Wow...sous-vide stabilization sounds like a godsend! Do you keep it in the fridge? Or is it even shelf-stable?

[ChrisZ]

It's shelf-stable. Just to clarify, the sous-vide rig is used to sterilise/pasteurise the oil, you don't need to do it sous-vide but it's a pretty easy way of allowing time for the flavours to infuse but not have to worry about the oil getting too hot or even too rancid. I strained the oil afterwards, so there was no visible residue left. I used it all pretty quickly, but I don't see why it wouldn't last for a year or so in an airtight bottle.

BTW I also remembered that I made a Thomas Keller pie crust using pine nuts, and I added a load of finely chopped rosemary to it. I was expensive for a pie (I think about $15 just for the pine nuts alone) but everyone loved it, as it wasn't too sweet and the rosemary was subtle but very complimentary. Well worth a try, although you'd have to bake a lot of pies to make a dent in 5lbs of rosemary.

[annachan]

I forgot where I saw the idea, but sounded interesting. Freezing herbs in oil in ice cube trays, so you can have individual portions of flavor oil on hand. I think it mentioned doing the same thing with wine and stock as well.

Rosemary creme burlee is quite good.

[Shalmanese]

You can also use them as skewers to grill food and throw the stems in the fire to generate rosemary smoke for foods.

[mgaretz]

We have more rosemary growing around our complex than any other plant, so fresh rosemary is as simple as stepping outside to snip some. But recently I made a batch of a BBQ rub called memphis dust that called for powdered rosemary. It was a piece of cake to dry it in the microwave and then powder in a mortar and pestle. In your case you could just dry and save what you don't use fresh.

If you have a vacuum sealer, you can try sealing a sprig and freezing it. Then thaw and see how well it survives. I do this with Thai basil and while it wilts and blackens on thawing, it works and tastes fine when used in a cooked dish. Rosemary is more sturdy and I'm guessing it would survive the freeze/thaw cycle much better.

[tikidoc]

Again, this is not going to make much of a dent in your supply, but it is something you can do with it later if you find it freezes well. I add 2Tb of finely chopped rosemary to a batch of shortbread, then sprinkle with sea salt before baking. The lightly sweet cookie is great with the addition of that salty, herbal flavor.

[Edward J]

I'll second the freezing. I have a lot of it growing in my garden, well over 15 lbs of the stuff. I end up giving it away to local restaurants and my favorite, a local bakery who uses is in foccacia

[Panaderia Canadiense]

Extract into neutral spirits (high proof) and then use as a base note in perfumes (if you're so inclined). Otherwise, infuse infuse infuse! I may end up getting an SV rig specifically to produce shelf-stable infused oils.

Oh, and rosemary with raspberry infused in red wine vinegar is the stuff of the gods. I could drink it straight (and often do).

[andiesenji]

Simply dry as much as you are not going to use fresh, or in the other compounds. Either tie the base of several stems together and hang upside down in a dry, airy place or, if the stems are short, place them in a mesh colander and toss them every day or so until dry enough that the leaves separate from the stems with just a touch.

I grow loads of rosemary and dry some for recipes where the fresh is not appropriate. It will keep for a minimum of six months in a jar, longer if you can vac-seal it.

You can also make jellies with rosemary - apple-rosemary jelly is a "classic" - sometimes with tomato, and an onion/garlic/rosemary jam is lovely for serving with game, both meat and fowl.

I googled "rosemary jelly" and found several recipes, including these. I've just made the two but there are some other interesting ideas.

[GlorifiedRice]

chop fin, add to melted candlewax, make candles, add to unscented body oil, make soaps too

[ScottyBoy]

I like to make brown butter and in the final stage throw heaps of rosemary in. Great for potatoes and such, keeps forever in the fridge.

[qrn]

Simply dry as much as you are not going to use fresh, or in the other compounds. Either tie the base of several stems together and hang upside down in a dry, airy place or, if the stems are short, place them in a mesh colander and toss them every day or so until dry enough that the leaves separate from the stems with just a touch.

I grow loads of rosemary and dry some for recipes where the fresh is not appropriate. It will keep for a minimum of six months in a jar, longer if you can vac-seal it.

You can also make jellies with rosemary - apple-rosemary jelly is a "classic" - sometimes with tomato, and an onion/garlic/rosemary jam is lovely for serving with game, both meat and fowl.

I googled "rosemary jelly" and found several recipes, including these. I've just made the two but there are some other interesting ideas.

I agree,and if they are plants plant em and use them fresh,and in the winter dont over water or they will get mildew and die(dont ask how I know about the mildew.problem...

Bud