How to dry rosemary fast?

1. Oven Drying

- Preheat the oven to 200°F (93°C).

- Line a baking sheet with parchment paper.

- Spread the rosemary sprigs in a single layer on the prepared baking sheet.

- Bake the rosemary for 15-20 minutes or until it is completely dry.

- Let the rosemary cool completely before storing it.

2. Microwave Drying

- Place fresh rosemary on a plate lined with paper towels.

- Make sure that the leaves are spread out in a single layer.

- Microwave the herbs for a minute at low heat. Check and repeat 30-second sessions while observing the process.

- Leaves will darken but should not blacken.

- Microwave-dried rosemary can be crushed in your fingers and stored.

3. Air Drying

- Bundle together small clusters of rosemary.

- Hang the bundle upside down in a cool, dry place with good circulation.

- Depending on the temperature, humidity and air flow, the herbs will dry in 3 to 5 days or up to 1 to 2 weeks.

- Dried herbs should be stored in airtight containers in a cool, dark spot like a pantry.

4. Dehydrator Drying

- Place rosemary sprigs on the dehydrator trays.

- Set the dehydrator to 125-135°F and dry the rosemary for 4-6 hours or until it is completely dry.

- Let the rosemary cool completely before storing it.

5. Freeze Drying

- Freeze the rosemary sprigs on a baking sheet.

- Dry the rosemary directly in the freezer, without thawing, until crisp and crumbly.

- Rosemary will be brittle enough that the tips snap off when bent, and there should be no moist tissue when torn lengthwise.

- The freezer drying process can take one to three days.