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Old 09-20-2013, 02:16 PM   #1
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Fresh vs. dry rosemary

Is there much of a difference between the 2? I have a recipe that calls for 1 spring fresh rosemary. Could I just use dry and if so how much?
Thank you in advance for your help.

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Old 09-20-2013, 02:58 PM   #2
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Re: Fresh vs. dry rosemary

dried is usually stronger. Its been a while since I had fresh. I think 1 sprig would be about a teaspoon maybe less depending on the sprig. I would probably go with 1/2 to 3/4 teaspoon of the dried. What are you making? If its something like a whole chicken, steak or potatoes if you over estimate the amount it will still be good. If its a creamy type sauce you'll need to be a little more careful.
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Old 09-20-2013, 03:15 PM   #3
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Re: Fresh vs. dry rosemary

I would say 1/2 tsp for. Sprig and add to taste from there
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Old 09-20-2013, 07:18 PM   #4
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Re: Fresh vs. dry rosemary

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Originally Posted by jbug_4 View Post
dried is usually stronger. Its been a while since I had fresh. I think 1 sprig would be about a teaspoon maybe less depending on the sprig. I would probably go with 1/2 to 3/4 teaspoon of the dried. What are you making? If its something like a whole chicken, steak or potatoes if you over estimate the amount it will still be good. If its a creamy type sauce you'll need to be a little more careful.
I'm actually making apple rosemary jelly.
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Old 09-21-2013, 04:53 AM   #5
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Re: Fresh vs. dry rosemary

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I'm actually making apple rosemary jelly.
I have never tasted that. Sounds good . Bet it would be good to use for poultry glaze. I would go with the lesser amount and taste like pp suggested. That sounds like it might have a very delicate spice balance.
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Old 09-21-2013, 01:24 PM   #6
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Re: Fresh vs. dry rosemary

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I have never tasted that. Sounds good . Bet it would be good to use for poultry glaze. I would go with the lesser amount and taste like pp suggested. That sounds like it might have a very delicate spice balance.
I've never tasted it either. I thought it sounded good. Since I am making a pie I was looking to see if I could make something with the left over apple parts and came across this recipe. http://tastykitchen.com/recipes/cann...093-no-pectin/

I figured I'd try it. And since I just started canning as well it seemed like a great idea since I didn't need to many other ingredients (all of which I already have) When it's finished I will be sure to tell you how it tastes.
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Old 09-22-2013, 11:24 PM   #7
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I wouldn't use dried for a recipe like that, personally. You will miss out on a lot of flavor and complexity, in my opinion. Go to the store and grab a few sprigs of fresh rosemary and then make the jelly. Just my two cents!
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Old 09-29-2013, 10:07 PM   #8
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Re: Fresh vs. dry rosemary

Thanks for posting the recipe, sounds good!
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