Crushing on Rosemary

Posted by Nads on November 6, 2011

I love Rosemary.  Actually I love all herbs and have been experimenting with many in the last few years now that I have a backyard, but we’ll leave that post to spring.  I have a particular and intense love affair with Rosemary.  It’s often overlooked because of its’ intense flavor, but I find if you learn to use it in moderation, it has a unique and amazing flavor.  Rosemary salt, rosemary dust and especially fresh rosemary find their way into many of my meat and veggie dishes.  I also love to use it in marinades or steep it in olive oil.  It loves almost any protein; try in with chicken, steak, salmon or pork and pairs wonderfully with root vegetables; potatoes, sweet potatoes and turnips or brussel sprouts.  For recipe inspiration, see  Although spring is the optimal time to find fresh plants, you can find plants for purchase out again in the fall.  This is a great time to buy a big plant to bring indoors for the winter. Rosemary can be very hearty.  It generally lasts all winter long, providing a lovely scent in our kitchen and an abundant supply of fresh rosemary on hand throughout the winter.  Check out this gorgeous bush I found at my neighborhood grocer for $9.99 – what a steal – get out and look for yours.

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