to ensure they’re drying—not burning.
You’ll know they’re ready when they feel crisp and snap easily between your fingers. Once fully dried, transfer the leaves into a spice grinder, food processor, or high-speed blender. Pulse in short bursts to break down the needles into a fine, fragrant powder. If you prefer a super smooth texture, you can sift the powder through a fine mesh strainer to remove any remaining coarse bits.
Finally, pour your rosemary powder into a clean, airtight jar. Label it if you like—and that’s it! You’ve made
