Infusing vinegar or olive oil with rosemary is a great idea. Think about all of the marinades, rubs, and salad dressings you’ll be able to quickly toss together. One of my favorite ways to use my fresh rosemary is to make rosemary bitters. I follow Emily’s directions from her post, “How to Make Homemade Bitters,” and I steep several rosemary sprigs, along with a few grapefruit peels, for two to three weeks. After straining off the solids, bottle it up and add a few drops to hot tea or a gin-based cocktail.

Make Rosemary Citrus Salt

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