Cooking With Rosemary
Rosemary is an evergreen perennial plant which can be harvested all year round.
It produces small pretty blue flowers in the winter and early spring.
Rosemary can be used fresh or dried. Fresh is easier and preferable. You can
either strip off the leaves from the stems or use whole sprigs to flavor your
food then remove them.
leaves and flowers of rosemary can be used in many different dishes; here are
just a few ideas to whet your appetite. However, remember that rosemary has
quite a strong flavor so you don't need to add very much even in dishes that are
flowers can be used in desserts sprinkled over ice cream or mousses.
Rosemary blends especially well with oranges but also other fruits. An orange
fool flavored with Rosemary is lovely. You could also make Rosemary Syrup.
of the more traditional uses for Rosemary is as an accompaniment to lamb dishes.
If you blend rosemary leaves, garlic, lemon juice and seasoning and marinate
your lamb before cooking it will taste delicious. This also works for chicken
and pork dishes.
sprigs for roasting, grilling or on the barbeque.
Another combination for lamb is to mix rosemary leaves with orange to create a
glaze; however, some people may find this a bit too sweet.
fresh shoots can be used to flavor olive oil or milk/cream or syrup to be used
in puddings. Also delicious added to lemonade and other summer drinks.
Onions roasted with rosemary and made into a sauce is also tasty.
can make rosemary flavored oil or vinegars. Great for marinades.
Adding rosemary to roast potatoes is another popular use and is one of my
favorite ways of using it. Rosemary sprigs cooked with fried vegetables make a
lovely combination (don't forget to remove the sprigs before eating!) It goes
well with the following foods: apricots, breads, cabbage family, eggs, fish,
lamb, onions, oranges, parsnips, pasta, pork, poultry, squash and tomatoes.
finely chopped leaves to soups, sauces, salads, pasta and bread such as foccacia.
combines well with any of the following herbs: bay, chives, garlic, lovage,
mint, oregano, parsley, sage, savory and thyme. An essential part of ‘herbes de