Differences between dry and fresh
Dry rosemary has several advantages, both practical and nutritional, compared to the fresh one. And while on one hand the practicality of a preserved food often counteracts the genuineness of a fresh one, on the other hand as regards rosemary the consumer is not required to choose between these two "virtues" of the spice. In addition to the practical benefits that the dry rosemary it shares with other preserved foods, in fact, this aromatic herb has, in its dried form, nutritional. And he possesses them in quantity and quality to easily envy any fresh spice. More in detail, we will see that there are at least 3 reasons why it should be preferred in its dried version. In this brief guide we will examine them.
The dry rosemary, unlike the fresh one, does not need any care. The only care that you need to have is to keep it closed in a container by isolating it from the air. If this is not done, in fact, it could absorb water from the surrounding air, rehydrating itself and thus losing its ability to conserve for a long time. The drying process, in fact, works precisely in virtue of the dehydrating power it exerts on the aromatic herb. Once this fails, it can no longer be preserved. Deciding instead to prefer fresh rosemary, then a plant form, it will be necessary to continually take care of it. Not to mention the bulk: a rosemary plant, in fact, in its period of maximum development can also reach two meters in height. The size is decidedly remarkable.
Dry rosemary, like all dried spices, is preserved longer. As already said, in fact, the drying process involves the dehydration of the spice. Once the food has been deprived of the water it contains, the conditions favorable to the proliferation of mold and bacteria are lost, as the microorganisms proliferate in environments rich in water. However, let it be clear that a spice, whether fresh or preserved, contains these microorganisms. Their presence is not a problem for the health of the consumer as long as their number is limited. In this perspective, the advantage that dried rosemary has on the fresh one in terms of practicality lies in the fact that the proliferation of pathogenic microorganisms is greatly slowed by dehydration. And it is precisely for this reason that a fresh spice must necessarily be consumed faster than the microorganisms reproduce.
Dry rosemary: Nutrient principles
Dry rosemary, and this is its real strong point, is one of the very few foods that do not lose its nutritional properties following the drying process. In fact, most foods, although they retain a good part of their nutrients, lose some vitamins after drying, in particular vitamin C (ascorbic acid). This is not the case with dried rosemary, which, nutritionally speaking, remains virtually identical (or almost) to its fresh counterpart. This positive side is of particular interest to people who are used to eating cooked foods other than vitamin C (for example tomatoes or peppers). Vitamin C is indeed thermosensitive (that is, it is destroyed by heat), so if on one hand lovers of well-cooked foods should prefer fresh food sources of vitamin C, rosemary is an exception. It therefore becomes possible, limited to this aromatic herb, to combine the advantages of practicality with those of nutrition.