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An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • How to Choose Rosemary
    Select bunches that are fragrant when rubbed and have a profusion of pliable leaves. Avoid stems that look scraggly or are dry and brittle.

  • How to Store Rosemary
    Keep unwashed rosemary, wrapped, in the warmest part of the refrigerator, such as a compartment in the door, for up to 3 weeks. Pitch it when it no longer looks fresh or you see mold.

    How to Prepare Rosemary
    Keep stems and leaves intact until you’re ready to cook. Strip the leaves from the stems by grasping the stem at the top and running your thumb and forefinger down the stem.

  • How to Use Rosemary
    Sparingly—rosemary’s strong flavor can easily overpower foods. After the leaves have been removed, rosemary stems make excellent kebab skewers. Whole fresh sprigs can be inserted into olive oil to make infused oil (make sure the herb is fully sub-merged).

     

    —Melinda Page

    Real Simple Rosemary Recipes:

    See all Rosemary recipes »

  • How To: Chop Rosemary and Thyme

    Fresh herbs like rosemary and thyme make a world of difference to the flavor of your dishes. Here's how to prep and chop them, quickly and efficiently.

     

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