Rosemary

How to identify rosemary

Rosemary is a shrub with thick woody branches; it can grow quite big. The leaves are silver-green in color and have a strong aroma. Rosemary has small light purple flowers.

How to use and store rosemary

Rosemary is essential for roasted meat of fish, but also ideal when grilling, baking in parcels or inside a crust of salt. Just rosemary with salt and pepper is enough, nevertheless finely chopped together with parsley, sage or thyme is an ingredient in innumerable stuffing or marinade mixes.

How to grow rosemary

Plant in the spring in a dry, well-drained area, where there is full sun and sheltered from the wind. It’s best to allow this plant to sprawl naturally, no need to prune it.

Cooking with rosemary

Rosemary has a piquant, very distinctive taste.

Rosemary baked potatoes

2 lb baking potatoes, washed
2-3 rosemary sprigs, leaves only
½ cup olive oil
Salt and pepper

Preheat oven to 375°F (190°C). Cut potatoes into equal size wedges and lay them in a baking tray. Season with salt, pepper and the fresh rosemary leaves. Drizzle with the oil and shake the tray to help spreading it. Bake for 35-40 minutes.

Try also this rosemary bread recipe, you will feel instantly transported to the Mediterranean Sea just by having a slice.

Cooking your way with rosemary

Rub your steaks with fresh, chopped rosemary leaves. You will achieve an effect very much like that of a steak au poivre, but you will not need any other seasoning than the rosemary leaves.

Sprinkle finely chopped rosemary on grilled bacon or ham.

Mix finely chopped rosemary and marjoram with breadcrumbs before using them to bread chicken tenders or your favorite cutlets.