Rosemary is a fabulous culinary herb to grow and has many uses in and out of the kitchen. Rosemary has been used by many different civilizations since first appearing in cuneiform writings from the 5 millennium BC in Sumeria. Besides being featured in delicious dishes around the world rosemary is also has medicinal uses, such as easing nervous tension, headaches and strengthening memory, is seen as a symbol of fidelity, devotion, remembrance and friendship and can be used for its aroma too.
Rosemary is a sun-loving herb that needs at least 6 hrs of sunlight a day and prefers well drained, alkaline soils. Rosemary is hardy down to 28 degrees F making it an annual in Ohio’s climate. However, it can be successfully wintered over indoors if placed by a sunny window with south, east or west exposure. Natural light can be supplemented with a grow light or cool fluorescent fixture if needed.
Rosemary is a highly aromatic herb which makes it useful both in cooking and as fragrances such as potpourris and teas. This delectable herb can be used to flavor many meat dishes, tastes great in breads or in vegetable dishes! Only a few needles are needed because the taste can be overpowering. Trust your taste buds and adjust recipes as desired. Rosemary can be harvested fresh for use or to be dried or frozen for later use. Below are a couple of simple ideas and recipes to get you started using rosemary in your culinary arsenal:
- Try with cauliflower, spinach, eggplant, peas or squash
- Add a pinch to mediterranean dishes
- Add a few leaves to marinades or a fruit salad for a special twist
- Cream chopped fresh rosemary into softened butter or cream cheese for a special spread
- Add to bread recipes
Scarborough Faire Seasoned Salt/Herb Mix:
4 Tbsp parsley dried and finely crushed
3 Tbsp sage dried and finely crushed
2 Tbsp rosemary dried and finely crushed
1 Tbsp thyme dried and finely crushed
1 c salt (omit for salt free herb mix)
Mix thoroughly and package in a shaker. Great when used on meats, fowl, fish or veggies!
Easy Rosemary Roast Chicken:
The combination of rosemary and garlic is unbeatable. Try this seasoning with other meats such as lamb, beef or pork chops!
3 garlic cloves, peeled and crushed
1 tsp dried rosemary, crushed
1 tsp salt (optional)
½ tsp freshly ground pepper
¼ c vegetable oil
1 whole chicken (~2.5 lbs)
Mix together the garlic, rosemary, salt and pepper. Rub half of the seasoning inside the washed chicken. Rub half of the oil over the outside of the chicken and sprinkle with remaining seasoning. Place chicken in a roasting pan and drizzle with the remaining oil. Roast at 275 degrees F until brown and crisp, basting with pan drippings every 15 minutes, for an hour.
Rosemary and potatoes are another amazing combination.
6 medium-sized potatoes, pared
¾ c hot milk
2 Tbsp butter
1 tsp salt (optional)
½ tsp black pepper
1 tsp baking powder
½ c fresh rosemary, minced
cook potatoes 30 minutes, drain and mash. Add everything except rosemary and beat vigorously until fluffy. Add rosemary and serve.
Grow 15 Herbs for the Kitchen by Sheryl L. Felty
Growing & Using Rosemary by Bertha Reppert
HERBS: guide to plants, 500 photographs, recipes and crafts by Weldon Owen