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Aug 2, 2012 03:39 PM

What to do with a ton of rosemary leaves?

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. re: wyogal

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

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

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

          1. 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.