I planted a rosemary plant a few months ago and haven’t really used it much. My favorite recipe using it is pasta fagioli, but now that it is hot outside I won’t be making it for a while. So I’ve got to start using it for summer recipes. A quick one I found was for rosemary ice cubes that can be used in lemonade or even white wine. Gave it a try the other night and although it was just me, I did feel fancy and very refreshed as I sipped a glass of Crystal Light Lemonade on the back patio. I’ll try to keep a running list of other ideas for rosemary as they come. Using rosemary is very simple; just pick, rinse, and run your hand down the stem in the opposite direction of growth to remove from the main stem. Chop and use in your favorite recipe or as a garnish! Also, you can gather it into a piece of cheese cloth, tie, and drop into your favorite soup or stew as it cooks. Remove and discard when done.
If you have a sunny spot in your yard that is away from animals it is very easy to grow and so much cheaper than buying fresh from the grocery store. A single plant from TLC will only cost you around $2.99. A small, fresh bundle from the produce section starts at $2.29. I bet my single plant has already yielded me at least $50 worth. Don’t even think about hopping my fence!
*Roasted Rosemary Potatoes: simply toss 1 1/2 pounds new, red, or fingerling potatoes that have been quartered with 2 tablespoons olive oil, 3 sprigs fresh chopped rosemary, 1 teaspoon sea salt or kosher salt, and 1/4 teaspoon black pepper. Roast in a 350 degree oven for 30 to 35 minutes.