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Fresh Rosemary

A woman I work with gave me a branch off of the rosemary plant in her back yard. I'm talking about a lot of rosemary. Can anyone suggest some good recipies to use it up?
Also, any tips to help it stay fresh? Thanks.

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  1. If you REALLY have a lot, you can use small branches (large twigs?) to skewer shrimp or chicken for the grill. I also use bundles as brushes to brush sauce on meat. Come to think of it, though, those are rather summery ideas. Since it's a woody plant, I don't think you can keep it "fresh" in water, but it will dry very easily and you can use it that way.

    1. Stick a whole bunch of it inside the cavity of a chicken and then roast it, or do a beer can chicken with it.

      1. Stick a whole bunch of it inside the cavity of a chicken and then roast it, or do a beer can chicken with it.

        1. Roasted potatoes with garlic & rosemary!!!!! Bliss...

          1. It's okay to let some of it dry out too. You'll get some different flavors from dried rosemary. I also got a bumper crop of rosemary from a friend this year. I used it in roasting a lot. You can also use rosemary in a bouquet garni to flavor any soup, stock, stew, or sauce.

            Toss some green olives (not canned, go to a good olive bar), with some sea salt, olive oil and fresh rosemary. That's a great snack for guests before a meal.

            1. I saw Jamie Oliver put a huge swatch of rosemary on the coals of his barbeque (I think the rosemary was probably soaked first), with the grill on top of that, then grilled marinated chicken that way. That looked interesting.

              1 Reply
              1. re: MrsCris

                Sort of related to that, I once accidentally dropped a sprig of rosemary onto one of the burners of my stove. When it burned it had a lovely smell--like good incense! I wonder if Jamie was going for the same sort of thing to flavor his chicken, in which case he probably didn't soak the rosemary first.

              2. Rosemary freezes well. Cut sprigs short enough to fit into ziplocks and pop into the freezer. When you pull out what you need, run your fingers along the stem against the direction the needles grow and they'll pop right off into your pot or onto your cutting board. You can chop them frozen. The flavor stays strong, better than dried.

                1 Reply
                1. re: MakingSense

                  Do you have a recipe for rosemary-raisin bread? Sounds different. I'm in the market for a new bread recipe :)

                2. How about rosemary-raisin bread? Yum! Also, if you have Marcella Hassan's (sp?) Essentials of Italian Cooking she has a great recipe for rosemary-chickpea soup with tomato.

                  1 Reply
                  1. re: Procrastibaker

                    Do you have a recipe you can share for rosemary-raisin bread? Sounds different. I'm in the market for a new bread recipe :)

                  2. Some of my older northern New England relatives and their contemporaries used to make herb cookies for teatime. Not too sweet, but still a cookie. Mostly, I remember them using lemon thyme, but I do remember seeing sage or rosemary used instead. I also have a Greek friend whose mother used to make cookies with rosemary and pine nuts.

                    I was looking up traditional New England cookies this week and found a recipe from The Inn at Jackson for the sage cookies. Note it indicates you could substitute rosemary:


                    1. If you make bread or dinner rolls, try adding fresh rosemary to the bread dough. Even better if you also add kalamata olives.

                      1. Make a simple and oh-so-tasty rub by crushing some rosemary with fresh garlic, fresh cracked pepper, good salt and some sort of heat (dried chilis, perhaps) in a mortar and pestle or other crushing device. Juice it up with good olive oil and the juice of a lemon. Rub it on chicken thighs (I usually remove the skin and fat) and broil both sides 'til done 6" from the heat. Startlingly delicious, very easy, good mid-week meal base.

                        1. Stab holes in a joint of lamb and stick bits of rosemary & garlic in before roasting. Or sit the roast on top of the big bits of it. Finely chop the rest and freeeze - chuck into lamb or chicken casseroles.

                          1. Plant some in your yard so you'll have your own supply of fresh rosemary any time you want it. Just snip off the cut end (to expose a freshly cut end), and put it in a small jar with some water. When you see some roots starting to form, transplant to your garden.