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Ideas for lots of rosemary

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I have a beautiful rosemary bush that is producing like crazy. Any great ideas for using it up before the first frost?

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  1. I've heard of just quartering new potatoes and tossing them with salt, pepper, olive oil, garlic, and rosemary and then bake - looks like nice winter comfort food. I also totally agree with the rosemary bush, my street has rows planted for decoration!

    1. I have a ton too. Pull it up, cut off the roots, dry most of it and use all winter long.
      Here it will not survive the winter.

      1 Reply
      1. re: Gio

        Use branches as skewers for shish kebab, esp. lamb.

      2. I have enjoyed using rosemary with butterflied leg of lamb (add garlic and red wine to marinate), roast chicken and fresh fish (add a sprig on top and cook it however you usually do.)

        1. Here's a helpful thread in case you haven't seen it
          http://www.chowhound.com/topics/372950

          From it you can follow a link to one of my old threads on a rosemary, garlic, lemon coating for tuna and pork - a favorite at my house.

          1. My rosemary winters over outside in the Mid-Atlantic although I lost some of them last year. Don't know what kind of luck you'll have where you live. I still take a lot inside for the winter.
            It freezes exceptionally well. Just cut stems into lengths that fit into zipper bags and pop into the freezer. It's ready to take out as you need it without having to run outside. The needles pop right off the stems and you can easily chop it while it's still frozen.

            A marinade of rosemary, lemon juice, salt and black pepper is a house favorite for chicken. I love to cook the chicken over a wood fire, cutting firewood into chunks small enough to fit in my Weber. Incredible flavor. Worth the effort of a little wood chopping.

            I made lemon marmalade years ago with rosemary and garlic that was out of this world but I've lost the recipe. Anybody got any ideas?