Rosemary
About Rosemary:
Rosemary has leaves that look like pine needles and have a lightly resiny taste. It's a member of the mint family but is an evergreen, perennial shrub that originated near the Mediterranean Sea and still grows wild all around it to this day. Its name means "dew of the sea" in Latin. In times past, rosemary was used to flavor wine and the blue flowers were candied and eaten as a confection.
- Recipes:
- Black Bean Salad
- Fall Salad with Walnut Vinaigrette
- Herb-Roasted Potatoes
- Herbal Butter
- Herbed and Buttery Asparagus
- Holiday Meat and Cheese Pie
- Prosciutto Polenta Dressing
- Roasted Fall Vegetable Medley
- Rosemary Onion Tart
- Spicy Honey-Mustard Chicken Wings
- see all recipes
Tips:
Put a few sprigs of rosemary in a bottle of honey or marmalade and let it infuse for a month or two in a dark place. Discard the herb, stir and use the sweet as you normally would.
Use the stiff rosemary sprigs to skewer shrimp, pieces of pork, poultry or lamb for grilling - they add a wonderful flavor. Slip off the leaves and save for other uses.
Finely chop rosemary leaves and add to bread doughs - two tablespoons herbs to each 4 cups flour.
Use rosemary two different ways with roasted meats - Chop rosemary leaves and rub on meats - and lay a few sprigs on top and a few under the meat in the roasting pan.
Drop a few sprigs of rosemary into the water for poaching fish or eggs.
Put a few sprigs of rosemary on coals when doing outdoor-grilled meats.
Add a couple sprigs to cooking water for potatoes, rice and pasta, especially when serving with poultry or fish.
Use a sprig of rosemary as a stirrer for bloody marys or in plain tomato juice.