The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dried vs. fresh Rosemary

MNBäcker's picture

Dried vs. fresh Rosemary

Hi all.

I'm getting ready to make a Rosemary Olive Sourdough and I'm trying to figure out the best way to handle the Rosemary part. I bought a small plant for the windowsill and would love to use it fresh, but there's a chance I will end up making these 12 loaves at a time, and I don't think the plant would give me enough. Will dried Rosemary give me the same results? What's the best way to incorporate the dried herb? Do I need to rehydrate it somehow first?

Any advice would be greatly appreciated.



Aideuis's picture

I have been using fresh rosemary for mine and do not believe dried yields the same aroma or flavor, you may want to check with a local farmer and see if there is a bush you can hack up for trade... A loaf can go a long way!