Dried Rosemary

Store in an airtight container in a cool, dark, dry place away from heat and light. Potency gradually fades over time but remains safe to use for years.

Use about 1/3 the amount of dried rosemary compared to fresh (1 tsp dried = 1 tbsp fresh)

Crush dried rosemary between your fingers before adding to release aromatic oils

Add early in cooking to allow the hard needles to soften and flavors to mellow

If needles are too hard, soak in warm water for 5 minutes or grind in a spice grinder for easier eating

Roasted lamb, pork, and chicken

Roasted potatoes and root vegetables

Focaccia and other breads

Tomato-based sauces and stews

White beans and lentils

Garlic, olive oil, and lemon

Using too much—dried rosemary is very concentrated and can overwhelm dishes if overused

Adding at the last minute—the needles stay tough and the flavor too sharp without cooking time

Not crushing or chopping—whole dried needles can be unpleasant to bite into