Knowing how to use fresh rosemary can boost the flavor of a dish and provide beneficial nutrients to your body. Learn how to chop rosemary so that you have a great herb for root vegetables, beans, breads, and poultry.
If not using fresh rosemary for a few days, store wrapped in a damp paper towel in a bag in the refrigerator. Fresh rosemary is a hearty herb and can stay fresh for up to 2 weeks.
Step-by-Step Instructions for Chopping Rosemary
To chop fresh rosemary, start by stripping the leaves off the woody stem, sliding your hand down the stem against the growing leaves from top to bottom.
Be sure you have a secure cutting board and are using a proper knife hold. Gather the rosemary leaves together. Place your hand that is not holding your chef’s knife on the top of the spine. Keeping the tip of the knife on the board, rock the knife back and forth over the rosemary.
Gather the pile back together using the spine of your knife. Continue to chop until your desired texture is reached.
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