How to Make Rosemary Powder
Step 1
Start by grabbing about eight sprigs of fresh rosemary. Give them a good rinse in a bowl of cold water to remove any dirt or garden residue—especially if they’re homegrown. Once clean, pat them completely dry using a kitchen towel or paper towel. This part is key—any leftover moisture can interfere with the drying process later. Now, take one rosemary sprig at a time and start stripping off the leaves. You’ll want to hold the top of the stem and gently pinch the base of the leaves with your fingers, sliding downward against the natural growth. The needles should come off easily. Discard the woody stems; we’re only using the leaves for the powder.
Next, place the rosemary needles between two sheets of baking paper. This helps prevent scorching while allowing them to dry evenly. Pop them in the microwave for about two minutes, checking halfway through to ensure they’re drying—not burning.
Step 2
You’ll know they’re ready when they feel crisp and snap easily between your fingers. Once fully dried, transfer the leaves into a spice grinder, food processor, or high-speed blender. Pulse in short bursts to break down the needles into a fine, fragrant powder. If you prefer a super smooth texture, you can sift the powder through a fine mesh strainer to remove any remaining coarse bits.
Step 3
Finally, pour your rosemary powder into a clean, airtight jar. Label it if you like—and that’s it! You’ve made your own rosemary powder in just a few minutes. Store it in a cool, dark place and use it anytime you want to add an herbal punch to your cooking.
Pro Tips for the Best Rosemary Powder
Use mature sprigs: Older rosemary has stronger oils and a deeper flavor.
Dry completely: Any moisture left can lead to mold. Microwave drying is fast, but make sure the leaves are brittle before blending.
Grind in bursts: Pulse the blender in short intervals for a finer texture without overheating.
Sift if needed: For ultra-fine powder, use a mesh sieve after blending.
Frequently Asked Questions
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