Q&A for How to Dry Rosemary

Yes, though you may want a grinder or stone grinder. It would take a lot of time and effort, but it's possible.

I dry rosemary every summer. I store mine in small dark glass jars and keep them in a drawer in my kitchen far away from the stove or any heat source. I keep mine for a year, and it stays perfectly fresh.

Provided it is clean and dust-free, this is perfectly fine to use. If you're not sure whether or not it's clean, give it a quick tinkle under a gently dripping tap, then leave to dry again in sunlight, such as on a dish rack in the windowsill.

Probably not. The residue is most likely the oils from the plant. Next time hand dry the rosemary in a dark, cool, ventilated area, rotating it every day. It is finished when it is crispy to the touch.

It depends on the variety of rosemary. Ask your supplier what type of rosemary is being sold.

If you're air-drying it, it will depend on the relative humidity. In Northeastern Nevada, where humidity is really low, hanging sprigs in bundles of 8 stems takes 10 - 14 days; in the oven at 170 degrees, 2 to 2.5 hours lying flat on a cookie sheet covered with parchment.

Dried rosemary is a fantastic herb used in cooking to flavor red meat or vegetables. Or as a hair tonic: soak in boiling water, drain, and add to olive oil.

Provided you kept it in the dark and it has not been subject to high temperatures, it is likely still good after a year. Try a bit first to see what you think of it before using it in a dish.