Freeze-dried rosemary grown in our garden in Solkan. After the harvest we freeze everything and then carefully vacuum-dry on room temperature. This ensures that all the aroma, taste and nutrients stay locked in. I would say it’s just like fresh, but actually it’s better, taste & smell more concentrated.
Our herbs are grown organically on our small scale family farm or foraged in nature. Every leaf is hand picked and arranged by us. We do not use any additives, preservatives, pesticide or chemical in the product nor process.
Now, about freeze-drying. We snapfreeze everything as soon as we can, this locks in nutrients, aroma and flavour, but also preserves the shape and colour best. The herbs are then transferred to a freeze-dryer where they will sit quite a while, up to a few days. The freeze-dryer applies enormous vacuum which enables the drying process to happen without high temperatures. First we “heat” to a few C° and we finish at max 30C°. Astronauts who go to space eat freeze-dried food, and now you do too if you buy a jar 🙂
The leaves can be used as garnish or just cook with them as usual. They can be used for sweet and savoury dishes, syrups, jams, pesto, the list goes long….
The product should be stored airtight at room temperature; keeping it in the dark best. It is safe to eat it technically forever, however they are best consumed by 6 months.
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