Rosemary and sage powder is a very aromatic natural seasoning, ideal for flavoring roasts, fish and vegetables, both baked and stewed. A pinch is enough to have roasted potatoes or an appetizing, tasty and fragrant roast.
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn, All seasons
Ingredients
- 4 oz rosemary
- 4 oz sage leaves
Tools
- 1 Baking pan
- 2 Jars
- Parchment paper
Steps
Let’s see how to prepare the jars of powder.
Aromatic herbs can be dried in several ways; let’s see how.
1 – Air drying
This is the most natural method. It’s best to gather the preferred herbs in small bunches, tie them with twine and hang them upside down in a well-ventilated area until they are thoroughly dry. Naturally this works best if you live in the countryside or mountains where there is less pollution.
2 – Oven drying
Personally I use this much faster method. Take a shallow rectangular baking pan lined with parchment paper and spread the rosemary first. Bake at 122°F (static) and leave for about 1½–2 hours, turning the sprigs occasionally; use the same procedure for the sage. It’s important to keep the oven door slightly open so steam doesn’t build up — you can insert a spoon at the closing point to keep it just a bit ajar.
3 – Microwave drying
The fastest method. Place the herbs directly on the microwave glass plate; you may need to do this in batches depending on the size of your microwave. About 3 minutes and they should be ready; check that they are nicely dry and crisp.
When the herbs are ready, remove all the stems leaving only the leaves, put them in a blender and pulse until you reach the desired fineness. Then place the powder in airtight jars and close.
notes
Aromatic powder keeps well in glass jars with an airtight closure stored in a cool, dark and dry place.
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FAQ (Questions & Answers)
How do I know when the herbs are ready?
Here’s a trick: when the drying time has passed, take a leaf and crush it with your fingers — if it crumbles immediately it’s ready; otherwise extend the drying time.
