| How to Harvest Rosemary Posted: 28 Jul 2019 01:00 AM PDT Rosemary is a very robust herb that is easy to grow and care for at home. The fragrant leaves of the rosemary bush smell and taste wonderful in all kinds of recipes. Rosemary is even used to create hair treatments with lots of beneficial properties for your hair and scalp. It's very simple to harvest rosemary and use it fresh, or store it for later use in things like cooking! EditCutting Rosemary - Wait until spring or summer to harvest rosemary. Rosemary grows most actively during the spring and summer, so this is the best time to harvest, as the sprigs you cut off will grow back more rapidly. Trim some of the plant off daily or weekly to encourage its growth.[1]
- If you are planning on drying the rosemary, wait until the bush begins to bloom to harvest. This is when the leaves contain the most oil and flavor.
- Select which branches of the rosemary to harvest. Look for branches that are at least 8 inches (20 cm) long. Don't harvest from newly growing branches.[2]
- Keep several plants at once to ensure you always have some mature branches from which to harvest. The number of plants you'll need varies on their size, but 2-3 should be fine for most people.
- Cut off the top 2 inches (5 cm) of each sprig with shears or scissors. Don't cut the plant too close and be sure to leave some green leaves on each branch. Put the clipped rosemary sprigs in a basket or bowl.[3]
- If you just want to use a small amount of fresh rosemary at a time, you can pick off a few of the leaves whenever you need it from the top parts of the sprigs.[4]
- Don't cut more rosemary than you need at once.
- Don't harvest more than 1/4 of a rosemary bush at one time. Leave at least 3/4 of the plant to ensure that it will continue to thrive and produce new sprigs. Let the rosemary plant grow back before you harvest more of it.[5]
- Even if you are not harvesting it to use, you should prune rosemary several times a year to encourage healthy growth.[6]
- Remember not to harvest rosemary too close to winter because it will not grow back very fast. Perform your last harvest at least 2 weeks before the first frost so it has time to grow back before winter sets in. Bigger, fuller rosemary bushes are able to survive winter better.[7]
EditStoring Rosemary - Hang bundles of fresh rosemary to dry for 10 days. Tie together evenly sized sprigs of rosemary and hang them to dry in a dark, well-ventilated, and dry area. Take down the rosemary when it is completely dry, after about 10 days, and strip off the leaves to store them.[8]
- Store the dried rosemary leaves in airtight containers or jars in your cupboards or pantry.
- Use twine or rubber bands to hold the bundles of rosemary together.
- Dried rosemary will last forever, but it has the best flavor within a year.
- Store fresh rosemary in airtight containers or bags in the fridge or freezer. Wash the rosemary sprigs, then let them air dry on a clean towel or paper towel. Strip off the leaves, place them into a ziploc bag or tupperware, and put it in the fridge or freezer.[9]
- Storing rosemary in the fridge or freezer will retain more of the flavor than dried rosemary, but less than fresh rosemary.
- Rosemary stored in the freezer will last longer than in the fridge, but the rosemary in the fridge will have a stronger flavor. Use rosemary that you keep in the fridge within 1-2 weeks for best results.
- Freeze rosemary in an ice cube tray. Strip off the leaves of your harvested rosemary sprigs and freeze them in water or olive oil in an ice cube tray. Use these cubes in sauces or soups to easily get a fresh rosemary taste in your recipes.[10]
- The amount of leaves you freeze per cube is up to you. Check how much rosemary a common recipe you might make requires, and freeze that amount in one cube.
- Once the rosemary is frozen, you can empty the ice cube tray and store the cubes in an airtight container or ziploc bag in the freezer.
- Choose water or olive oil depending on what types of recipes you plan to use the ice cubes in. If you don't know, then you can do some of each.
- Rosemary stored in the freezer will last indefinitely. If it starts to noticeably lose its flavor, then make a new batch.
- Put fresh rosemary in a bottle of vinegar or olive oil. Wash and air dry fresh harvested rosemary sprigs and place them directly into a bottle of vinegar, like white or balsamic, or olive oil to create a flavorful infusion. Use rosemary oil or vinegar in recipes, or combine them in a dish to create a dipping sauce for bread.[11]
- Add other ingredients to the oil or vinegar infusions such as fresh garlic, peppercorns, or chili peppers for more flavor!
- Rosemary oil or vinegar will last as long as the rosemary stays covered by the oil or vinegar. If it becomes exposed to the air it can develop mold.
- Homemade dried rosemary is best used within a year of production.
EditThings You'll Need - Scissors or shears
- Twine or rubber bands
- Bowl or basket
- Airtight containers or plastic bags
EditRelated wikiHows EditReferences EditQuick Summary
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| How to Mark Your Messages As Read on Android Posted: 27 Jul 2019 05:00 PM PDT Recently, Android Messages app added a new feature to quickly mark all unread messages as read. If you don't want to have to go through every single message to clear your notifications, this wikiHow article will teach you how to mark messages quickly! - Open the app. It's the blue icon with a white text box typically found on the home screen or in the app drawer. Make sure that your app is up to date, because of this feature only available in the latest version.
- Tap on the three dots symbol. It will be located at the top-right corner of the screen.
- Tap on the option. This option only appears when you have unread messages.
- Finished. When you are done, you will see the "All messages marked as read" text on the screen. Done!
EditRelated wikiHows |
| How to Open Pistachios Posted: 27 Jul 2019 09:00 AM PDT Pistachios make a delicious snack and they're used in many different recipes, like pistachio and herb-crusted lamb or homemade pistachio ice cream. Most often, the pistachios you buy from the store will still be in their shells, which can make them a little tricky to open. Instead of ruining your teeth or hurting your nails trying to pry them open, use other items to crack open the shells, like a pocket knife, a coin, or a garlic press.[1] EditOpening Already-Cracked Pistachios - Use your thumb to fully crack open the shell if there's a wide gap. Most store-bought pistachios are ripe and ready to be eaten. When you examine a shelled pistachio, observe whether you can see the green meat of the nut between the two halves of the shell. If so, simply pry open the two halves using your thumb. It should give pretty easily and yield a tasty pistachio ready for you to eat.[2]
- When shelling pistachios, it's helpful to have two bowls in front of you: one for the discarded shells, and one for the nut itself. That way, you can keep the shells separate from the nuts.
- Twist a coin between the shell halves to keep your fingers clean. Always use a clean coin (disinfect it before you use it if you aren't sure of its cleanliness) to make sure you aren't accidentally introducing bacteria to the pistachio you're about to eat. Place the coin between the two shell halves and twist it to release the nut.[3]
- To clean your coin, wash it with warm water and dish soap; scrub it with a soft-bristled brush to remove any dirt or grime.
- Crack a barely-opened pistachio with another pistachio shell. Sometimes you'll come across a pistachio that isn't open wide enough for you to easily access the nut. In this case, look for a slim opening that shows just a glimpse of the green meat inside. Take half of a discarded shell, insert the pointed tip into the crack, and twist the shell while pushing it forward into the pistachio. This movement should act as a lever and force the two halves apart.[4]
- Insert the tip of a pocket knife or something similar into the crack. Anything with a thin tip can be used to pop the two halves apart from one another. Just be careful when working with sharp objects so you don't accidentally hurt yourself.[5]
- For the best control, use a knife with a short handle. A longer handle might make it harder to position the knife and pry open the shell safely.
EditDealing with Uncracked Pistachios - Use gentle pressure to crack open the shell with a jar or can. Put a towel over the nut to keep it from skittering away after you crack it. Gently smash the nut with the flat part of a jar, can, or something similar. Once you hear or feel a crack, stop hitting it so you don't crush the nut.[6]
- When you're outdoors and have pistachios you want to open, you could even use a rock or something similar.
- Crack multiple nuts at once with a cutting board and a rolling pin. Set out a single layer of pistachios on a cutting board, then cover the nuts with a clean dishtowel. Hit the nuts with a rolling pin and repeat this motion over the entire cutting board. Take off the towel, remove the cracked nuts, replace the towel, and repeat until all the nuts are cracked.[7]
- Opt for a nutcracker or a garlic press to crack open a sealed shell. This option protects your counters or table from potential dings from the shell getting hit against it. Squeeze the pistachio shell until it cracks and then pick the nut out of it.[8]
- If you're using something like a garlic press, make sure to clean it beforehand so your nuts don't smell and taste like garlic.
- Invest in a pistachio opener to quickly shell a lot of pistachios at once. Some recipes call for a large amount of pistachios, and it can take a long time to shell them all. A pistachio opened can shorten your shelling time, helping you get to baking a lot sooner.[9]
- Pistachio openers generally cost anywhere from $10 to $30, depending on the brand. You can buy them online or at your local home goods store.
EditStoring Opened Pistachios - Place the unshelled pistachios into clean, dry, airtight containers. Use plastic containers with lids or zip-up plastic bags to store your shelled pistachios. Pack them in as tight as you can—it won't hurt them to be pressed tightly together. The less air the nuts come into contact with, the better they'll keep.[10]
- Avoid using a container that was previously used to store something with a strong scent, like onions or garlic. Even if the container was washed out, the residual scent could still seep from the container into the pistachios.
- Keep pistachios at room temperature for 2 to 3 months. You can put the pistachios into a cupboard or even keep them on a counter or on top of the fridge. Just make sure they're stored in an airtight container, and try to keep them out of direct sunlight so they don't get dried out.[11]
- If you notice any strange smells or discoloration when you open up the container, chances are the nuts are starting to spoil and you should get rid of them.
- Store pistachios in the fridge for up to 1 year. To prolong the life of your pistachios, keep them in a cool location, like the fridge or a cellar. Always store them in an airtight container rather than in something open, like a basket.[12]
- Label the date on the container so you remember how long the nuts will be good for.
- Freeze pistachios safely for up to 3 years. Place the pistachios in a freezer-safe bag or plastic container. Keep them frozen until you need them. To defrost them, simply leave the nuts on the counter for 30 to 40 minutes.[13]
- Keep the nuts near the front of the freezer to keep them from developing freezer burn.
- If you really hate opening pistachios, look for ones that are already shelled. This is a great option if you need a lot of pistachios for a recipe and don't want to take the time to shell them yourself.
- Pistachios make a great snack—enjoy about 30 pistachios for just 100 calories.
EditThings You'll Need EditOpening Cracked Pistachios EditDealing with Uncracked Pistachios - Jar or can
- Clean dishtowel
- Cutting board
- Heavy item, like meat cleaver or rolling pin
- Nutcracker or garlic press
- Pistachio opener
EditStoring Opened Pistachios - Airtight storage containers
EditReferences
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