Freezing the rosemary first on the tray will allow each sprig to freeze separately and not get stuck to any others. It will also allow for a faster and more thorough freeze than if the sprigs were in a freezer bag.
Excess water will cause the rosemary to get slimy when you store it, so make sure your sprigs are totally dry.
You can write the date on the bag or container so you don’t forget how long your rosemary has been in the refrigerator.
Rosemary is still good as long as it’s green and fresh-looking. When it gets to be black or brown and a little slimy, it’s gone bad.
Tie the string tight, but allow the bunches themselves to be looser at the top so that the air can circulate through.
Wherever you store your sprigs, make sure they’re out of direct sunlight and away from cooking oils, smoke, dust, and steam. They should be kept as dry and clean as possible to get the best quality and flavor.
If the sprigs disintegrate into powder when you pinch them, they’re over-dried. This is why it’s important to check on your sprigs every few days, or even more frequently as they get closer to being ready. You won’t be able to salvage your rosemary once it’s been dried for too long.
It’s important that the rosemary is totally dry before you store it. Any heat will create moisture in the container, which can cause mold.
