Unlike more tender herbs, like parsley or basil, rosemary naturally holds its flavor, color, and texture when it is dried. Drying it couldn’t be easier, either. Each of the three most-commonly used methods — air-drying, oven-drying, and dehydrating — are all great options. After washing and drying rosemary sprigs, bundle them together, tie them up at their bases, and hang in a well-ventilated area to air-dry.

Rosemary also dries evenly in the oven. Place sprigs on a parchment paper-lined baking sheet and set the oven on the lowest temperature possible. Choose the “warm” setting or even just let the pilot light do the work, if you have a gas oven. My favorite method? Place rosemary sprigs in a food dehydrator, select the lowest setting, and wait a couple of days. Due to rosemary’s thicker texture, the dehydrating process might take a little longer than other herbs.

Try a Rosemary Infusion

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