When and How to Harvest Rosemary Like a Pro

Fragrant rosemary is a staple in your culinary toolkit—and it’s even better when you’ve harvested your own. Fresh rosemary is more flavorful and aromatic than dried, and the plant is easy to grow in your yard, kitchen garden, or even in a container on your patio.

Here’s how to harvest rosemary the right way, plus tips for storing and preserving this tasty herb for later use.

When to Harvest Rosemary

You can harvest small amounts of rosemary as needed at any time of year. Summer is also a good time to harvest rosemary to dry, freeze, or otherwise preserve, as warm weather and lots of daylight give the plant the conditions it needs to regrow.

However, avoid taking more than 20 percent of the plant at any one time to avoid damaging it and hindering regrowth. Wait until plants are at least 3 years old before harvesting.

The ideal time to harvest rosemary is in the morning, after any morning dew has evaporated but before the hottest part of the day. For the most flavor, consider harvesting rosemary when buds have formed on the plant but before the flowers have opened, as the oils are most concentrated during this time.

Note that rosemary flowers are also edible and can be harvested along with the foliage.

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How to Harvest Rosemary the Right Way

1. Wait until plants are 6 to 8 inches tall before taking your first harvest.
2. Examine your rosemary plant and look for healthy, tender stems. Avoid cutting into woody stems.
3. Use sterilized scissors or pruners to cut tender branches just below a leaf node. To harvest small amounts, cut stem tips—the 2 to 3 inches at the end of each branch. To harvest rosemary for drying or preserving, cut sections of softwood that are around 8 inches long. Avoid removing more than about a quarter of total plant growth at any one time.
4. Wait for small plants to regrow what you’ve removed before harvesting again.

How to Store Rosemary

Here’s how to store your rosemary harvest, whether you plan to add the fresh herb to recipes or preserve it for future use.

Storing Fresh

The best way to store freshly harvested rosemary is in the refrigerator. Wrap the sprigs loosely in a slightly damp paper towel, enclose them in a plastic bag without sealing it, and put them in your vegetable crisper. The herb can last for up to two weeks when stored properly.

Drying

Drying is an easy and hands-off way to preserve rosemary. Rinse sprigs off to remove any dust or dirt, but avoid getting clean sprigs wet. Allow any surface moisture to dry by laying out the rosemary on a clean, dry paper towel.

Once dry, cut away any dead or damaged plant growth before tying herbs into loose bundles. Hang the bundles in a warm, dark, dry place with good ventilation. Avoid exposing the rosemary to sunlight, which can cause it to degrade and lose flavor and color prematurely.

You can also dry rosemary sprigs in a food dehydrator or by laying the sprigs out on a screen, turning them frequently to help them dry evenly.

Dried herbs retain their best flavor and aroma for 3 months after harvest when stored at room temperature or up to a year if stored in the freezer.

Freezing

Rinse rosemary sprigs or tips to remove dirt if needed, then allow them to dry thoroughly. Place the herb in a zipper-lock freezer bag and press out the air before sealing. Label the bag with the name of the herb and the date, then store it in the freezer for up to a year.

Another option is to strip the leaves from each sprig and place them in ice cube trays. Top off with water or olive oil and freeze, then store the cubes in a zipper-lock bag in the freezer. Avoid refreezing rosemary after it thaws.

FAQ

• Regularly harvesting the tips of rosemary will help encourage full, bushy regrowth as long as plants are large enough. Cut only tender branches, not woody stems, and avoid removing more than 20 percent of the plant at any one time to avoid harming the plant.

• Both methods are fast and easy to do. However, freezing fresh rosemary may retain better flavor. You can extend the shelf life of dried rosemary by storing it in an airtight container in the freezer for up to a year.