Rosemary

(rough estimate due to natural conditions {weather, pests etc})

June, July, August, September, October Unknown-1

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refrigerator: Loosely wrap the rosemary sprigs in a slightly damp paper towel, & then again in plastic wrap or a plastic storage bag. Avoid wrapping the rosemary too tightly, because trapped moisture encourages mold growth. You can also wrap the rosemary in a damp cloth towel and place it in a reusable storage container. Rosemary will last around 10 to 14 days in the refrigerator when stored properly.
dry: rosemary naturally holds its flavor, color, and texture when it is dried. After washing and drying rosemary sprigs, bundle them together, tie them up at their bases, and hang in a well-ventilated area to air-dry.
~Rosemary also dries evenly in the oven. Place sprigs on a parchment paper-lined baking sheet & set the oven on the lowest temperature possible. Choose the “warm” setting or even just let the pilot light do the work, if you have a gas oven.
freeze: Take individual clippings of rosemary, leaves still attached to the stem, and place them on a baking sheet. Place the rosemary sprigs in the freezer for a couple of hours, until they are frozen solid. Transfer the sprigs to a freezer bag for future use. Instead of a large mass of leaves, now you can easily pluck one or two sprigs, as needed, for garnishes, additions to soups, and components for rubs.

place it as a garnish on a fish dish, or cook it inside a poultry meal. sprinkle it into soups & stews, top your bread with it. if you want to get more flavor, cook it with the meals, but if you want to save most of the healthy nutrients contained in rosemary, don’t heat it up too much.
use creatively as toothpicks or skewers to hold food together