We used to add sprigs of rosemary to our roast vegetables. However, the sprigs are quite woody and you either have to remove the sprigs or, if you want to eat the rosemary, remove the leaves from the woody bits. A few years ago we started to use a spice grinder to grind our own rosemary. I don't know why we didn't do it earlier because the quality of the rosemary powder is phenomenal!
This is what we do now:
Pick and dry the rosemary sprigs
Pick the rosemary wherever you can find it. We get ours from the local church yard or from friends. Hang it upside down. I just have an elastic band around the base and hook it next to our messy pot hanger in the kitchen.
Remove the leaves
When the leaves are falling off and making a mess, it is time to take the sprigs down and remove the leaves from the woody bits.
Collect the leaves in a bowl
Remove any woody bits and add the leaves to a spice grinder (we use the Breville spice grinder).
Collect the leaves in a bowl and grind them
Remove any woody bits and add the leaves to a spice grinder (we use the Breville spice grinder). Grind until it is a fine powder.
Bottle the rosemary
It will last for several months and the aroma will be just incredible.
Sprinkle on your roast vegetables or meat and the flavour will be something else. You will never be able to go back to adding woody sprigs or, heaven forbids, store purchased rosemary powder!