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See also: Article on Rosemary

ROSEMARY (Rosmarinus officinalis)

One pound rosemary = 12 cups
1 ounce = 3/4 cup

   Rosemary’s beautiful dense evergreen foliage is native to the Mediterranean coasts. In late spring through summer, rosemary has white, pink or pale blue flowers. Its strong aroma is warm and peppery with notes of pine and camphor. The taste is reminiscent of nutmeg and camphor with a woody, balsamic aftertaste.

Culinary Uses
   Lamb, pork, veal and chicken are wonderful when paired with rosemary. Add rosemary with butter, salt and pepper to flavor baked potatoes. Create herb butter with rosemary to top vegetables. Toss it into fresh salads or to flavor olive oil. Rosemary is also good with cabbage, eggplant, lentils, mushrooms, onions, oranges, rabbit, tomatoes and winter squashes.

   Rosemary is used whole, chopped and ground. Unlike many other herbs, rosemary’s strong flavor is not diminished with cooking so use with care.

   Rosemary is often cooked with meat as it counteracts the richness and fatiness. The tough leaves do not soften during cooking so its best to use a whole sprig then remove it after cooking.

Other Uses
   Linens can be spread over rosemary to dry in the sun to soak up the herb’s wonderful scent. It also makes a lovely addition to potpourri.

   Fresh rosemary will keep for about two weeks in the refrigerator when leaves are dry and tightly sealed in a plastic bag.



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