I too like Rosemary but not the needles. I don't actually reduce it to a powder, but do cut it up pretty fine when fresh. Dried Rosemary is the worst, and I think that would more easily be reduced to powder. I'll have to try doing that.

I bought some from Atlantic Spice Company on-line $8 for 8oz (BUT $8 shipping for orders under $50, so I buy a lot of bulk spices at once and split them up for family, and also their specialty teas are wonderful), My SIL the chef uses the powder a lot in his spice blends. I like it in dips where you want the flavor not the needles. Sprinkled on fish with ghee is heavenly, a bit stirred into pasta with olive oil and pine nuts, and incorporated into savory cheese shortbread cookies. Gave away my mortar and pestle long ago as a small cheap coffee grinder works with less effort but the powdered spices are no effort.

Since I have a massive rosemary just outside my door, I always use fresh. But usually chop it up finely enough that there are no 'needles' (they are really just leaves). Otherwise, I use whole sprigs tied up as a bouquet garni. Rosemary is a very strong flavor and I'd think far too easy to overdo using a powder.

I almost never use dried rosemary now that I have plenty of fresh growing in my yard. I like to chop it finely too, but sometimes use whole sprigs for baked winter squash and for polenta too, and remove them before serving. I do grind dried rosemary in a coffee grinder for spice blends, tho.

I use fresh and dried differently, but IME if the leaves are ”needles” it's too dry. I don't use a mortar and pestle with dry—just break it up to release the flavor with my fingers. That makes it easiest to tell if it's too dry. There is a point between dry and too dry, however, when the flavor is partially muted but still nice, when a powder might be good. One could use more, for easier distribution, without it being overpowering.

I mostly use it fresh, but when I use dried I too use a mortar and pestle to grind it into a powder.

Rosemary is a nice one....fresh from the garden and dried on the spice rack. Depending, a pinch dried between the fingers, in a spice grinder for various rubs, fresh with garlic and a pinch of salt minced on a cutting board. Or the mortal and pestle.

A favorite for summer fresh is a rosemary lemon pepper blend. Spice grinder. A tBsp of black pepper corn. Quick pulse coarse, light tBsp of flake dried onion and dried garlic. tsp of coarse sea salt, pinch of chili flake or cayanne, pulse. Two tBsp aprox of fresh rosemary, nice slice of fresh lemon peel, a clove of garlic with a pinch of salt chopped together on a cutting board. A nice mince. Add to dry blend, pulse. It will be a bit damp. Excellent on grilled chicken and pork. Any leftover i top with olive oil and fridge. Good for a few days.

Not fond of the twig-like whole dried or fresh either. Another favorite bbq spice blend ends up close to a powder.

I would not buy already powdered as i have a dedicated spice gringer. Last night i spice- roasted a sheet pan of chick peas but just used a pinch of dried between fingers out of the oven. Powder would have been best. (was in no mood for another grinding step).

My recent re-stock of bulk spice i messed up and bought a full pound of dried rosemary. I think it must have been on sale. 4 oz is usually enough but i use quite a bit in my bbq rub. I'll be gifting that blend and it does keep nicely in the freezer. Easily 4-5 yrs. Or more.

A lot to think about. I was exaggerating when saying "needles". I do have fresh rosemary. I use fresh and dried, but only my own now that I have it growing 😊

I did think powdered would be good in a spice blend. Nice to see I'm in good company.

Think I will buy a cheap grinder dedicated to herbs. I have a really nice burr grinder for my coffee beans.

I always seem to have a spare or two of the Krups. Yard sales. I think people thought they might like to grind their own coffee beans but get lazy....and now have the pods.

Burr grinder for my beans also.

Would probably have to go on-line for other dried or powdered. I like the top right...almost shaved and looks like dill. I seldom go all the way to a powder.

I like to study different spice blends. This is similar to mine. I use more rosemary and summer savory. Coriander. No marjoram or sage. No salt or sugars as i can do that per prep.

I've been trying to find time to make this since the past weekend....packing for a road trip and will be gifting a few blends on the way and at the destination. Probably use 3 cups of rosemary as it is in all blends but one.

One of my favorite ingredients. Excellent with rosemary.