Rosemary
Growing: A Perennial in some areas; grow in full sun to partial shade.
Flavour Profile: Piney, resinous with hint of lemon; works well with basil or thyme.
Uses: Beef, lamb, veal, pork, rabbit, goose, duck and poultry; for roasts, make slits with a knife and insert garlic slivers and rosemary leaves. Rosemary is particularly good with lamb. Use when cooking eggplant, squash and in sauce for lasagna; in vinegars, oils and marinades; with thyme for frying or roasting potatoes, focaccia, marinated olives. In baking cookies, breads, cornbread, biscuits, etc. Add to boiling water when cooking rice. Brews into a tasty tea.
Harvesting: Cut sprigs as needed.
Preserving: Dry or freeze leaves.
Note: When using individual fresh leaves (vs sprigs), always chop finely, as leaves are tough.
Growing: A Perennial in some areas; grow in full sun to partial shade.
Flavour Profile: Piney, resinous with hint of lemon; works well with basil or thyme.
Uses: Beef, lamb, veal, pork, rabbit, goose, duck and poultry; for roasts, make slits with a knife and insert garlic slivers and rosemary leaves. Rosemary is particularly good with lamb. Use when cooking eggplant, squash and in sauce for lasagna; in vinegars, oils and marinades; with thyme for frying or roasting potatoes, focaccia, marinated olives. In baking cookies, breads, cornbread, biscuits, etc. Add to boiling water when cooking rice. Brews into a tasty tea.
Harvesting: Cut sprigs as needed.
Preserving: Dry or freeze leaves.
Note: When using individual fresh leaves (vs sprigs), always chop finely, as leaves are tough.
