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If you could only season with one herb for the rest of your life what would it be? As for me, the choice is rosemary hands down. Its got a slightly spicy and woodsy flavor. Agree?
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Rosemary is strong so a little goes a long way. Even a dish that will simmer for hours only needs a sprig or two. And oh so versatile, rosemary pairs equally well with meats and roasted vegetables making it my go-to herb. Then I think about how much rosemary loves both savory and sweet. No soup or stew is complete without it and don’t even get me started on potatoes. Chicken, pork, fish, lamb, veal, goose, duck, the possibilities are endless. Since it’s so hmmm, I think the right word is sturdy it’s excellent for adding a little crust to fish or vegetables. Try in vinegars, marinades and even tomato sauces.
Favorite ways to use rosemary….
1.) Make your own flavored olive oil with garlic and use as a dipping sauce
2.) Add to any marinade, especially chicken marinades
3.) Mix in butter for that restaurant dinner roll experience
4.) Sprinkle on top on your steak along with a little garlic
5.) Pairs beautifully with lemon, add on top of any dessert, particularly lemon bars!
6.) Top on roasted cauliflower with Parm cheese and garlic
7.) Add a little pop to beans, chickpeas, chili & lentils
8.) Use as an ice cream mix-in with pistachio
9.) Sun dried tomato focaccia with rosemary anyone? Any focaccia really. Use on pizza. Use in pesto. Naan pizza even better.
10.) Use the sprigs in roasting [especially a pork or lamb roast] grilling or broiling. Go ahead, toss dried stems on your grill, fireplace or fire pit.
11.) Rosemary pairs well with fruit, but especially orange so pop a few leaves in a homemade orange or lemon popsicle to add that little pop
12.) Baked goods…think muffins, cornbread, tart crusts, cookies, crackers, quick breads, biscotti, afternoon tea biscuits, shortbreads, pie crusts, crisp or crumble toppings!!!
13.) Mix with oil & vinegar to dress up salads or on pasta
14.) Make rosemary syrup & rosemary jelly
15.) Try in gelato, pudding or a mousse
16.) Speaking of lemon, how about adding to lemonade for that summer is here feel?
17.) Roasted potatoes without rosemary aren’t even worth mentioning. And mashed potatoes love it too.
18.) Try in popcorn with garlic powder. Mac & Cheese. Or how about a burger with caramelized onions, chopped rosemary & garlic? Think outside the box.
19.) Can be pureed and spread on crostini or how about a fig and rosemary paste?
20.) Grill salmon with an orange, honey & rosemary glaze marinade
If you don’t want to have to remove sprigs later, finely chop the leaves to add to your sauces, salads, pasta and bread.
And you’ll love combining rosemary with any of the following herbs: bay, chives, garlic, lovage, mint, oregano, parsley, sage, savory and thyme.
If you’re new to rosemary, these foods in particular adore to be paired with it: apricots, breads, cabbage family, eggs, fish, lamb, onions, oranges, parsnips, cheese, pasta, pork, potatoes, poultry, squash and tomatoes.
And supposedly, rosemary is an excellent memory booster. Enough said!
This year I made sure to plant my rosemary in a pot so I can try to winter-it-over. At least it will extend the time I have fresh rosemary (if the plant doesn’t make it in my sunniest window) and I can always dry the rest.
So what’s your favorite herb and/or your favorite way to use rosemary?
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