Wash sprigs gently and pat dry. No chopping needed — rosemary is easiest to freeze on the stem.
Whole sprig method (easiest): Place dry rosemary sprigs directly into a freezer bag. Press out air and seal. When you need rosemary, pull out a sprig and strip the leaves directly into your dish — the frozen leaves pop off the woody stem even more easily than fresh ones.
Oil cube method: Strip leaves from stems, chop finely, pack into ice cube trays with olive oil. Good for roasting potatoes and meats — drop a cube directly into the roasting pan.
6 to 12 months (whole sprigs). 3 to 6 months (oil cubes).
Use from frozen. Strip leaves directly from frozen sprigs into dishes.