How to Prepare Fresh Rosemary
Fresh rosemary adds amazing flavor to everything from roasted chicken to focaccia – but those woody stems? Not so great to chew on. Luckily, removing rosemary leaves is quick and easy, and you can do it with just your fingers or a handy herb stripper.
Yield: 4 People
Cost: 2
Equipment
- Your fingers (free!)
- herb stripper (optional)
Materials
- Fresh rosemary sprigs (as many needed)
Instructions
Method 1: Using Your Fingers
- Hold the tip – Grab the very top of the rosemary sprig with one hand.
- Pinch and pull – With your other hand, pinch the stem near the top and run your fingers firmly down towards the base. The leaves will pop right off in a satisfying little shower.
- Chop if needed - For some recipes, you can leave the rosemary leaves whole. For others (like marinades or breads), give it a quick chop.
Method 2: Using an Herb Stripper
- Choose the hole size – Pick the hole in your herb stripper that best matches the thickness of your rosemary stem.
- Thread and pull – Insert the tip of the rosemary sprig into the hole, then pull it all the way through in one smooth motion.
- Gather your rosemary – The leaves will collect in a tidy pile, ready for chopping or tossing into your dish.
Notes
- Rosemary never seems to chop well in a food processor! I’ve tried many times, and the leaves just spin around and around. Better to use a sharp chef’s knife and a cutting board.
- Store stripped rosemary leaves in an airtight container in the fridge for up to a week, or freeze them for several months.