Exuding that telltale sweet piny fragrance, rosemary is an easy plant to grow that demands very little from the home gardener.
And because a single plant can grow at least four feet tall and wide, rosemary will provide an abundance of sprigs for you throughout the growing season.
These are our favorite ways to use it:
In the Pantry…
1. Rosemary Olive Oil
Rosemary infused olive oil is a wonderful way to preserve your bounty of fresh sprigs. Drizzle it over meats and vegetables, mix in in with salad dressings, use it as a bread dip, or when pan frying for a more flavorful sauté.
You’ll need:
1 cup of extra virgin olive oil
¼ cup of fresh rosemary leaves
Rinse rosemary sprigs in water and allow them to dry completely before stripping the leaves from the woody stem. To help release the scent and oils, slightly bruise the rosemary leaves with the back of a spoon.
With a saucepan on the stovetop, add the rosemary leaves and pour olive oil over them. Warm the oil on low heat for 5 to 10 minutes, taking care not to allow the mixture to reach a simmer.
Leaving the pot on the burner, turn off the heat. Allow the herbs to imbue the oil for a least one hour. The longer you let it infuse, the more intense the rosemary will be.
Strain the oil into a clean glass jar. Secure the lid and store in a cool, dry cupboard for 2 to 3 months or in the refrigerator for 6 months.
2. Rosemary Sea Salt
It’s so easy to season salt with a little rosemary!
You’ll need:
3 cups of sea salt
1 cup of fresh rosemary leaves
Combine sea salt and rosemary leaves in a jar and stir well. Screw on the lid and let it marinate for about two weeks before using.
3. Rosemary Butter
This herbed butter is amazing spread on crackers, breads, and even mashed potatoes!
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