Rosemary has a fresh, earthy aroma, and a flavor to match. It stands up to big flavors like lamb or beef, and enhances chicken, and veggies. And, I think, the flavors are best when the herb is dried.
When drying rosemary, let the cut stem sit for a couple of days, then strip off the leaves. Leave them whole and let they dry in the open air for about a week or so; rosemary does not dry quickly. Its oils are dense and clingy.
Once dry, store the intact leaves in an air tight container. When you want to add rosemary to your dish, use a mortar and pestle to grind the leaves. Mix ground rosemary with a little garlic salt and chili powder and sprinkle on potatoes prepped for roasting.
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