Wash and thoroughly dry the fresh rosemary sprigs. If you are using already dried rosemary, skip this step.
Remove the needles from the sprigs and spread them on a baking sheet lined with parchment paper.
Dry them in the oven at 100°C (212°F) for about 30 minutes or until they are completely dry and brittle.
Let them cool completely.
Transfer the rosemary to a powerful blender, food processor, or coffee grinder.
Blend until you obtain a fine, homogeneous powder.
If desired, add a pinch of coarse salt and dried garlic and blend again for a few seconds.
Pour the powder into an airtight glass jar. And voilà!
🍽️ Serving and Storage Suggestions:
Storage: Store the powder in a cool, dark place. It keeps perfectly for up to 6 months.
Daily use: Add it to baked potatoes, chicken, grilled meat, homemade bread, or even in butter for an aromatic seasoning.
Also excellent on grilled vegetables, soups, or to flavor a simple extra virgin olive oil for dressing.
🔄 Variations:
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