Well the thread title says it all. I’m making this roast for dinner and have leftover fresh rosemary. Can it be frozen?
Yes it can be frozen!
It’s a wonderful addition to home-baked bread, if you do that.
Yup, rosemary (and most fresh herbs, for that matter) freeze up quite nicely. You won’t be able to use it fresh because freezing changes colour and texture slightly, but it’s not noticeable in cooked dishes.
You can use whole (fresh) rosemary sprigs as skewers for grilled veggies - it works with any softer veggie like cherry tomatoes, zucchini, mushrooms, eggplants and even parboiled potatoes.
I’ve also heard that this trick also works with seafood (shrimp or scallops) and meats (chicken or lamb), but I haven’t tried it out yet… my only worry is that most meats need a little longer on the grill than veggies or seafood, and I’m not sure how well the rosemary would hold up under those conditions.
Cook it in melted butter for a while, and throw it away. Use the now extra delicious rosemary butter on grilled veggies.
Apparently rosemary oil is good for insect repellent.
I have NO idea how to turn rosemary into oil, though.
You could send it to me! I used to live in Austin, where rosemary grows as a shrub and is frequently used in landscaping. It doesn’t do that where I live now. I really miss being able to go out and snip some off for dinner.
Oooh, or you could root it if you have a good length of stem, 4 inches or so. It roots really easily even in plain water and transplants well.
Rosemary dries up really well.
A good way to make oil out of any herb is to put it in the oil and keep the temperature just under a simmer for about 20 minutes, that will extract the ‘essence’ of the herb. I learned this making pot brownies. 
Don’t let it simmer because that’s when it will start to burn.
Pesto it. Put it in a little bowl, mash the shit out of it, add a little olive oil, put in a container or plastic bag, and freeze it.
Make spiced cashews with it. recipe
Thanks for all the ideas. I think freezing is gonna win out because I’m being lazy. The roast was good, too!
A little late to the party, but a non-cooking use would be to dry it and use it for sachets.Folklore has oft referred to rosemary for rememberance.
Cut the top off a bulb of garlic, then oven-roast it. Peel the garlic while it’s warm, then mash it with some extra-virgin olive oil, lemon juice, salt (I like to add a little powdered citric acid) and the rosemary, finely-chopped.
Serve it as a dip for crisped-up pita bread.
[Paulie]Rosemary? I’ll eat her![/Paulie]
Under the skin of roasted chicken or baked chicken parts - yum!!
I once made some biscuits with rosemary, spinach, and cheddar cheese. My toddlers loved them.
Put a sprig in each shirt pocket, and you’ll smell intriguing for several days in a row.
Lamb. Sheep taste great with rosemary… add a little toasted cumin to the rub as well.
Well great. Now I want a roast dinner, on a Thursday. I prefer it over whole chicken and potatoes, though, with lots of lemon. Mmmm.
Dammit.