Rosemary, like thyme, is another herb which is so easy to grow on your windowsill. As a person living in the general vicinity of the Mediterranean I almost forgot how much we use it.
Cmok- What a beautiful place to live! Bella- Thank you! Nekroz- The nutritional value in our food is always up for debate. I found the study done by the University of Maryland fascinating. You might want to look it up. None-the-less, you are correct…… it seems the jury is always out on these topics. Think eggs….. What a wonderful article , I like it when you also tell the history that come along with the food we use. And rosemary has such a long tradition and history.
The recipe for the potted bread is so good, I made it this morning for lunch, big success. Thank you so much. This has to be one of my top favorite herbs to cook with! I love the taste of it; subtle and not too overpowering.
I think your guests will enjoy the herbed butter, it always seems to be a hit with guests. Admittedly, I enjoy it as much as anyone else. Thank you for reading and commenting. Your comments are appreciated. You can buy the wash or make your own….. The perfect natural spray and disinfectant! Rosemary is one of my favourite herbs, and as you say, so easy to grow in the garden for a fresh supply pretty much all year round.
Another trick for grilling — use larger, tougher rosemary stems as skewers to give a beautiful herby, smoky flavour to your chicken or lamb kebabs you may need to make a hole with a metal skewer first. This was a great read! Rosemary is one of the only herbs I use fresh regularly, because we have a huge bush that grows well in our garden.
I tend to shy away from the cost and waste associated with buying fresh herbs for every recipe, but for the rosemary we just head out to the garden with a pair of scissors! I think that rosemary potatoes are a pretty perfect recipe, super easy, delicious, and hard to mess up!
I found a recipe for cherry rosemary scones a few years back, they were delicious. I wish I could find that recipe again…. Thank you for the tip! I am just now learning how to use rosemary and this historical and nutritional information is a great inspiration. Rosemary grows freely here and I can use it fresh and dried. I especially am interested in the fact that it warms the body, because I tend to be cold natured. The potato recipe sounds delicious too.
Let me know how you like the potatoes….. Last summer a friend gave me some of her fresh rosemary. I had no idea what to do with it except add it to potatoes. I am so inspired by this article. I enjoyed the background as well.
I look forward to growing my own rosemary in my garden and adding it to our meals. The first recipe I want to try is the terracotta bread. It looks yummy! Thank you for commenting! Oh I love those little breads in a pot, and the rosemary butter sounds delicious too!
I dry a lot of it, and sometimes I freeze some for later use -I find freezing herbs keeps them looking quite nice when you add them to a dish. Rosemary is really versatile, and can add a real depth of flavour to a lot of different dishes. I always use it in my homemade soffritto which I use as a base for my soups, risottos, ragu sauces, and more.
Portia Sounds like you have it all covered! As for the bread pots….. Back to Recipes Vegetable soups Healthy soups See more. Back to Recipes Chicken curry Pasta See more. Back to Recipes Smoothies Autumn drinks See more. Back to Recipes Whole foods recipes Healthy dinners See more. Back to Recipes Vegetarian dinners Quick vegetarian See more. Back to Recipes Vegan storecupboard Vegan baking See more. Back to How to Roast timer Conversion guides.
Back to Health Is air-frying healthy? Dairy-free diet Popular diets Healthy meal subscriptions Best vegan protein powders. With your other hand, pinch the stem between two fingers and pull your fingers toward the tip of the sprig so the leaves fall into the bowl. You can use the leaves whole, or you can place them in a small mound on the cutting board and mince them finely with a chef's knife.
After you remove the leaves for cooking, the stems can still serve a purpose. If you're grilling outdoors, toss the stems on the coals so they can add some aromatic flavor to the grilled food. You can also use just the stems in a bouquet garni to flavor stock or broth. As a more creative use for the stems, make them into small skewers for vegetables or meat you're roasting. The rosemary stems imbue flavor while providing an interesting serving method.
After you prepare your rosemary, you can store any that's leftover. Juniper berries and rosemary were burned in French hospitals to help purify poor quality air and to prevent infection. They also used rosemary for its healing powers.
In the French language of flowers, rosemary represents the power of rekindling lost energy. Modern medicine has noted that it is a good source of iron, calcium, and vitamin B Personally, as a modern day user, I have found rosemary essential oil to be very helpful in memory retention, and use it regularly before I make my way to work in the morning. Rosemary is an evergreen shrub and a member of the mint family.
It is related to basil, marjoram, oregano and a native of the Mediterranean area. There must be something about the region around that sea that makes it conducive to growing herbs.
Countries such as, but not limited to France, Greece, Turkey, Israel, Spain, and Italy surround the sea and are countries known for their superb cuisine. Used as a culinary condiment, it is also used to make bodily perfumes as well as healing oils and potions.
It has also been used as a food preservative, a stable antioxidant commonly used in cosmetics, and plastic food packaging.
Rosemary is typically prepared as a whole dried herb or a dried powdered extract, while teas and liquid extracts are made from fresh or dried leaves. Loosely wrap the rosemary sprigs in a slightly damp paper towel, and then again in plastic wrap or a plastic storage bag. Avoid wrapping the rosemary too tightly or washing the leaves or sprigs in advance. Washing adds excessive moisture and can damage your bounty due to trapped moisture encouraging mold growth.
We tried putting rosemary in a glass of water in the refrigerator, and it only tuned into a moldy mess. When stored properly, rosemary will last around 10 to 14 days in the refrigerator.
But if have more than you can use in two weeks, try freezing or drying rosemary. Rinse off the rosemary sprigs and let them thoroughly dry. Finely chop the sprigs into smaller pieces. A great way to freeze is to divide the rosemary into ice cube tray compartments, fill them with water or soup stock and freeze.
Once it is frozen, transfer the rosemary ice cubes to a storage bag until ready for use. Frozen rosemary is best used within 4 to 6 months.
Having to discard fresh rosemary is a bummer, but if the leaves have turned dark brown or become brittle, they are no longer fit for use. You should also examine the stems closely for any signs of mold if refrigerated rosemary is reaching the end of its shelf life. Rosemary can be air dried, oven dried, or dried in a dehydrator.
Air drying can be done two ways: Simply arrange whole sprigs of rosemary in a single layer on a plate and place in a cool, dry place for several days or bundle sprigs together, tie them up at their bases, and hang in a well-ventilated area to air-dry. Rosemary dries evenly in the oven.
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