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What to do with a ton of rosemary leaves?

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Christina D Aug 2, 2012 03:39 PM

I just stripped several rosemary branches to use as skewers. I now have approximately 3 cups of leaves and need some ideas.

Any thoughts?

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  1. w
    wyogal RE: Christina D Aug 2, 2012 03:44 PM

    Dry them.

    1 Reply
    1. re: wyogal
      hotoynoodle RE: wyogal Aug 2, 2012 05:23 PM

      and mash that into compound butters which freeze and store great.

    2. jmcarthur8 RE: Christina D Aug 2, 2012 03:46 PM

      Let them dry and use them all winter. The flavor is so much better than the store-bought dried rosemary.

      If you have a leg of lamb sitting around the kitchen, make a paste of rosemary and garlic to coat the roast.

      Sometimes I love rosemary bread, and sometimes it has way too much rosemary in it. There's a delicate balance there, but when you do it right, it's heavenly.

      1. splatgirl RE: Christina D Aug 2, 2012 03:47 PM

        ...and once they're dry, you can crumble in your palm or use a mortar and pestle to break them up before use.

        1. v
          Val RE: Christina D Aug 2, 2012 06:07 PM

          yesyes, dry them....they have *great* medicinal value and properties, and have loads of antioxidants!

          1. chefathome RE: Christina D Aug 2, 2012 06:41 PM

            I freeze or dry mine but also love to infuse vinegars with rosemary. Not only that but I enjoy making rosemary jellies and simple syrup. You can also infuse olive oil with rosemary and garlic. I also add a few peppercorns to the simmering oil but you can add whatever you like.

            1. p
              Phoebe RE: Christina D Aug 2, 2012 07:37 PM

              They're great in a marinade for meat or chicken. Also, love using rosemary in my pizza dough that I grill. Great flavor!!!

              1. h
                HillJ RE: Christina D Aug 2, 2012 07:55 PM

                Rosemary french fries - toss in a bunch when you have 5 mins left on the potatoes frying or baking.

                Rosemary and lemon shortbread cookies

                Rosemary iced tea

                Rosemary mojitos

                Rosemary and watermelon sorbet

                2 Replies
                1. re: HillJ
                  tcamp RE: HillJ Aug 3, 2012 06:27 AM

                  Rosemary iced tea is an interesting idea. Do you put the needles in the tea loose or in cheesecloth or something for easier removal?

                  1. re: tcamp
                    h
                    HillJ RE: tcamp Aug 3, 2012 08:20 AM

                    I have a metal tea infuser that I use for the rosemary needles but a thin cheesecloth would work just as well. You can also infuse ice cubes in a tray and add them for a pretty touch.

                2. c
                  Chardgirl RE: Christina D Aug 3, 2012 09:25 AM

                  Rosemary Hair Rinse from a member of our CSA:

                  When I received the Rosemary two weeks ago I must admit I was puzzled as to how I might use it. You see I have a yard full of Rosemary which I use for cooking. Then I remembered that my mother used to make up a brew with Rosemary to rinse her hair. I tried it and it is great. Just take the rosemary, barely cover it with water and bring to boil, lower burner to simmer and cook for about 15 minutes. It should be a deep color. Put in a jar and store in the refrigerator when you wash your hair use ½ of a cup full of rosemary water and add ½ cup of warm water. Pour through hair and rinse out. Not only does it leave a nice clean smell in your hair, it seems to give it more body and shine. So thanks, for not only good food but a clean hair rinse as well.

                  3 Replies
                  1. re: Chardgirl
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                    JellyDoughnut RE: Chardgirl Aug 3, 2012 09:31 AM

                    I like using them as a bed for roasting: salmon (whole fish or filets of any kind, actually, though I think fish with higher oil content pairs best) chickens or potatoes...they impart a delightful piney scent....Lucky you!

                    1. re: JellyDoughnut
                      c
                      Chardgirl RE: JellyDoughnut Aug 3, 2012 09:47 AM

                      I agree, I've done this with fish. We have rosemary bushes all up and down our driveway and along our fences, Mr. Chardgirl says I have more rosemary than all my girlfriends. :-)

                    2. re: Chardgirl
                      h
                      HillJ RE: Chardgirl Aug 3, 2012 09:33 AM

                      Chard, if we're going to include non edible suggestions don't stop with hair rinse. Buy a standard body cream, baby oil or unscented shampoo and infuse with rosemary. We still love filling cottons with herbs to make sachets and chair pillows. Rosemary has dozens of uses.

                    3. Ruthie789 RE: Christina D Aug 3, 2012 02:41 PM

                      Dry them, add to bath salts for an invigorating and aromatherapy bath time. In Quebec, there is a recipe for salted herbs which conserve herbs for quite a long period of time.

                      2 Replies
                      1. re: Ruthie789
                        chefathome RE: Ruthie789 Aug 3, 2012 03:52 PM

                        Speaking of salt, I make a rosemary citrus salt which is lovely sprinkled on many things - best of which is fish. I simply dry rosemary, crumble and add to coarse salt and citrus zest. Right now I have rosemary with orange, lemon and lime.

                        1. re: Ruthie789
                          tiffeecanoe RE: Ruthie789 Aug 4, 2012 11:34 AM

                          THIS, this is what I would do as my answer to your question was pitch it ;) I can't stand rosemary, it's unfortunate really, I feel about rosemary the way some feel about cilantro. I think it would be ok enough for me to bathe in though ;)

                        2. m
                          MDcooksfor2 RE: Christina D Aug 4, 2012 01:30 AM

                          I bake a batch of savory oatmeal (or non-oatmeal) cookies with rosemary and parmesan. They're so simple to make and delicious for anytime. Great for soups too.
                          You can freeze and cookies and bake them later too.

                          5 Replies
                          1. re: MDcooksfor2
                            v
                            Val RE: MDcooksfor2 Aug 4, 2012 09:35 AM

                            MD, can you please post this recipe for savory oatmeal cookies? Thanks!

                            1. re: Val
                              m
                              MDcooksfor2 RE: Val Aug 4, 2012 01:23 PM

                              Sure thing. Here ya go...
                              Another variation would be to cut out the oatmeal and add 1/2 cup more flour for a crunchier and crispier cookie
                              Ingredients
                              1 cup quick cooking oats
                              1/4 cup warm water
                              1/4 cup olive oil
                              1/4 cup brown sugar
                              1 egg
                              1/2 cup cream cheese (or 1/2 cup sour cream, whatever you have left over)

                              1 cup flour
                              1/2 cup shredded parmesan cheese
                              1/2 tsp sea salt
                              1/4 tsp baking soda
                              3 teaspoon rosemary (fresh)
                              1/4 teaspoon freshly cracked black pepper

                              Preheat oven to 350F.
                              Pour into a medium size bowl 1/4 cup of water. Microwave that for maybe 30 sec so its warm. Mix in 1 cup of oats to it and mix it good. It should be pretty doughy and thick.

                              In a large bowl, mix the olive oil, sugar, egg and cream cheese. Add the oatmeal mix to this.

                              In another medium bowl, mix the dry ingredients (flour, salt, baking soda, fresh rosemary, parmesan, pepper).

                              Add the dry with the wet and gently fold until everything is incorporated.

                              Dollop about 1 tbsp onto a parchment paper lined baking tray and flatten then to 1/4 inch thick. Try to keep it roundish in shape (or not, however pretty you want to make it). Sprinkle on some more sea salt and crack some fresh black pepper over the cookies.

                              Decorate with rosemary leaves if you like again.
                              Bake 16-18mins.

                              Makes around 25-30 cookies.
                              here's the pics on my blog and the step by step
                              http://mdcooksfor2.blogspot.com/2012/...

                              1. re: MDcooksfor2
                                v
                                Val RE: MDcooksfor2 Aug 4, 2012 04:23 PM

                                thank you!!! will try them once the heat breaks down here in FL...ugh!...can't turn that oven on with a/c running ... PLUS your blog is *lovely*...♥! I think I'll get some other nice recipes there!

                                1. re: MDcooksfor2
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                                  Philly Ray RE: MDcooksfor2 Aug 4, 2012 04:30 PM

                                  Do you chop the rosemary? Don't know if I would like the whole leaves in the cookie.

                                  1. re: Philly Ray
                                    m
                                    MDcooksfor2 RE: Philly Ray Aug 4, 2012 06:14 PM

                                    Yes, I chopped it up finely. the whole leaves are only on the front for decoration.
                                    Thanks Val! I'm glad you like it!

                            2. mrsbuffer RE: Christina D Aug 4, 2012 05:27 AM

                              I have taken the fresh rosemary and pureed it in the Cuisinart with olive oil and fresh garlic and made a pesto that I use over roast pork or chicken. Smells heavenly, especially when I roast carrots and potatoes in the pan. Yum.

                              1 Reply
                              1. re: mrsbuffer
                                Cheese Boy RE: mrsbuffer Aug 4, 2012 10:38 AM

                                One of the best ideas here. It freezes well too.

                              2. s
                                sweethooch RE: Christina D Aug 4, 2012 10:46 AM

                                Do this paste for pork -- garlicky-lemony-rosemary-spicy goodness from Michael Chiarello -- it keeps in fridge or freezer for ages. The recipe is for slow-cooked butt or shoulder, but I also put it on pork chops and grill them and it's fabulous. http://www.foodnetwork.com/recipes/mi...

                                I no longer roast the garlic ahead of time; it roasts itself. I use less salt -- more like 3T I think. I use fresh rosemary (because I have lots), ground coriander, and ancho chili powder instead of chipotle. It's pretty flexible and really amazingly delicious.

                                Note that the quantities listed make at least 2x what you need; as I said, the extra keeps wonderfully.

                                1. s
                                  swazoo RE: Christina D Aug 5, 2012 12:49 AM

                                  When grilling you can put rosemary directly on the charcoal - the smoke gives a really good flavor. Since you have leaves, I would suggest putting them in foil so they won't fall through the gaps in the coals. Rosemary won't flare up even at high temperatures - all it will do is smoulder - so there's no need to soak the leaves in water or put them in a sealed packet. I think a makeshift flat-bottomed bowl made from foil would work well.

                                  1. t
                                    thursday RE: Christina D Aug 5, 2012 09:01 PM

                                    I've done some of the ideas above, especially Rosemary Pesto and using it in innumerable dishes, but another idea is strewing- put in muslin tea bags and tuck under carpets, in cupboards, under pillows...Write down where it went so it doesn't get moldy, but rosemary helps repel flies, moths, and mosquitoes, if I remember correctly. Burning some in the kitchen or outdoors in a votive holder also replies flies and mosquitoes from the kitchen or picnic area - it's a relative of citronella.

                                    1. b
                                      Brandon Nelson RE: Christina D Aug 6, 2012 06:09 PM

                                      The Babbo cookbook has a great rosemary cake recipe in the dessert section. Should be an easy find with a little google fu.

                                      1 Reply
                                      1. re: Brandon Nelson
                                        THewat RE: Brandon Nelson Aug 6, 2012 06:21 PM

                                        Babbo cake: http://nycsliceofrice.blogspot.com/20...

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