This morning I peeled enough garlic to fill one tray of the freeze dryer.
Top to bottom:
Plain, Raw Garlic
Rosemary and Basil
The basil is at the back of the tray. I didn’t put a whole lot of rosemary in there because I’m mostly trying it out. I guess, considering how much rosemary I have here, I should have piled it up and filled the tray.
I guess I’m more concerned about how we’ll like it than I am about how it will freeze dry. It grows like a weed here, is ready to cut and use year round so I guess there will be plenty of time to freeze dry it again.
Rosemary is one of the things I dry every year – I just leave it out on the counter with a paper towel over it. If I want to hurry up the drying, I put it in the oven at 150 with the door propped open. It’s a great spice to put into anything! Rosemary bread … yum! Rosemary in stew, soup, on pork or beef or chicken – I bet it would be great in Chad’s sausage, but I’d want it powdered then. I use lime basil and pineapple sage and do them the same way.
Judy Laquidara says
Rosemary lives right through the winter here and thrives. Even the year it got down to zero and this past winter, it was 12 degrees three nights in a row . . didn’t bother the rosemary at all.