It is so odd to see such high prices for fresh herbs in the supermarket and know that they grow like kudzu in the yard. On the other hand, it feels like a rip-off when you know how well they grow. For anyone who has cooked with dried rosemary, the fresh version is a real treat.
Fresh rosemary is much easier to handle and, as usual, has better flavor.
In its native Mediteranean habitat, rosemary is perennial and can grow 6 feet tall. In the Ohio Valley the climate is too harsh for that, but if you grow rosemary in a pot you can overwinter the plant in a sunny window. Rosemary branches can be stripped of their leaves and used as skewers for small vegetables or meat. To dry fresh rosemary, hang the sprigs in a warm, dry place. Microwave drying is not recommended because the heat is uneven and can scorch.