Better to get a jar of dried rosemary or use tough fresh leaves from my potted plant?

A

anna_x

Well-known member
I feel better about going to the fresh plant but no matter how finely I mince the leaves, they seems hard and obtrusive in cooked dishes. What do you do?

 
"It's rosemary"!! I am usually using it in a marinade so it softens. i think fresh is

better for it (and I don't necessarily think other herbs are always fresh best).

 
Have you tried mashing it in a mortar or suribachi?

I have done both, adding a bit of kosher or coarse sea salt to help the fringing process.

I also like treating garlic this way.

 
I've never liked dried. Using fresh stalks in a chicken was an epiphany to me.

I don't tend to strip them down...just put the entire stalk or two inside the chicken with a cut lemon and then lay more on the vegetables as they roast. Too many bad memories picking out the dried stuff.

 
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