Rosemary ( Rosmarinus officinalis ) is an indispensable spice in the kitchen. However, few people know that the flowers are also edible. 7 tips on how to use and preserve rosemary flowers.


Rosemary flowers from March to May, depending on the weather and the variety. Some types of rosemary flower later than others, some varieties even as late as September. If you cut out faded stems, the plant will sometimes flower a second time.


Rosemary needles have a very intense, tart aroma, which is why they should only be used sparingly. Furthermore, rosemary is quite tough and should therefore be cooked at the same time. The situation is quite different with rosemary blossoms. The mostly violet-flowered lip flowers – some varieties also flower soft pink or white – taste far less intense and can therefore be used more lavishly.

To harvest

Rosemary blossoms have the best aroma when you carefully pluck them from the bush when they are freshly blossomed on a dry and sunny morning. You can either harvest them individually or together with the whole sprig of rosemary.

Note: Do not cut off all the flowering shoots, because rosemary flowers are valuable bee pasture. The nectar-rich flowers are not only visited by bees, but also by other insects such as bumblebees or butterflies.

Use fresh

Please do not wash the flowers after harvest, but:

  • simply sprinkle fresh over salads, soups or desserts
  • Decorate hot and cold dishes with it
  • Sprinkle the buttered bread with rosemary blossoms or a mixture of blossoms

Ice cubes with herbal blossoms are just as special as they are refreshing, summery eye-catchers in water or another cold drink. Simply put some fresh calyxes in an ice cube maker, fill them up with water and put them in the fridge for a few hours. Blossom butter – herbal blossoms kneaded into soft butter as desired – is a tasty eye-catcher at a barbecue.

Idea: Rosemary sprigs used to be tied into wedding wreaths and bridal bouquets because they symbolize marital fidelity. A beautiful custom that is sometimes revived today.

Do not heat

In contrast to the tough needles, the fancy lip flowers have a very fine aroma that quickly evaporates when heated. For this reason, it is better to use rosemary needles for cooking and stewing and eat the delicate calyxes fresh as soon as possible after harvesting.


However, the delicate rosemary blossoms can be preserved very well, for example by drying:

  • simply tie a few flowering stems loosely into small bouquets
  • hang upside down in a dry, warm and dark place
  • alternatively, spread out the collected blossoms on a tray or towel
  • and dry in the sun

Of course, drying in the oven is also possible. To do this, dry the collected goods for about two to three hours at a maximum of 75 degrees Celsius. The dried flowers can then be stored in a well-closable container for up to a year.

Tip: Dried rosemary blossoms can be used very well for a fragrant rosemary tea, which stimulates circulation and digestion, for example in the morning or after a hearty meal.


Seasoned salt should not be missing in any kitchen. Rosemary blossom salt not only looks special, but can also be used in many ways. You can use it to sprinkle on bread and butter, season scrambled eggs or give the steak the final touch. Nicely packaged in a closable jar, a self-made rosemary blossom salt is also suitable as a gift. The salt is easy to make. All you have to do is mix freshly picked (or dried) lip blossoms with coarse salt in a ratio of 1:3 and then close the jar tightly. Sea salt is particularly good for this.

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