my garden is crazy overrun with rosemary. Any ideas? I'm on a paleolithic diet (no grains, sugar, etc)
also how much do you use?
Put 4-5 sprigs in olive & simmer for 30 minutes. Strain. You'll have flavored olive oil. Would be good for dipping chunks of bread if you ate such things.
thanks, the simmering doesn't damage the oil?
Actually I should have said just below a simmer. I've never had the oil damaged, as far as I know.
I don't simmer, but just heat the oil up to just below simmer and let it cool down on the stove top until cold (overnight is good). This is a good method for all sorts of herbs. Store oil in the fridge and it will keep for 6 months or more. I make herb oils at the end of summer in this way and the oils quite happily get me through the winter months. I use it mainly in salad dressings (Oil, lemon juice, salt). yummo
You could make roasted root vegetables: Slice up carrots, rutabaga, and sweet potatoes. Lightly coat them with olive oil, salt, and rosemary. Bake in the oven on a cookie sheet. These are delicious. :)
It's delicious in sweet potato mash!
Dry the rosemary if it's really sunny outside, for 2-3 days preferably, until they're "crisp" and make a "crackling" sound. You can make a herbal infusion, just steep the dried rosemary in boiled water. This is very calming and relaxing to drink late at night :)
Lucky you! Mine burned up in this Texas drought. Dry it. Just hang it up by the springs or you can use your microwave or oven (Google how to).
Send some to me! :D
Take a bunch of it and coat a roast (beef is good, lamb is awesome) then cook it low and slow.
I like the idea of the rosemary infused olive oil. You could make a huge batch and put it in pretty canning jars and give as gifts.
Put a sprig in a pot of rice while it cooks.
Chop some up and put it in bread dough if you make bread.
Chop some up, mix with olive oil, salt pepper and put on chicken to grill, braise or bake.
Just pick a piece and smell it (that's just me; I love the smell).
Depending where you live and how cold it gets in winter, it may survive the winter and you'll have it next summer as well. Mine was several years old, was getting too big and woody, and I dug it up and planted a new one.
I love rosemary.
ETA: Oh sorry, just noticed no grains, so that eliminates the bread and rice.
You could make some nice rosemary roasted turkey!
1 whole turkey, some olive oil, minced garlic, chopped fresh basil, Italian seasoning, ground black pepper, and of course some chopped rosemary.
Preheat oven to 325 F
In bowl, mix some olive oil, garlic, rosemary, basil, Italian seasoning, black peppers, and salt.
Wash turkey inside and out very well. Remove fat deposits.
Using hand, generously spread the rosemary mixture under breast skin and down the thigh and leg. Rub the rest over the breast. Use toothpicks to seal skin over exposed breast meat.
Place turkey on a rack in roasting pan. Add some water to bottom of pan and roast for 3-4 hours.
thanks guys, I'll try these though they all seem like wintery things lol.
This morning I put rosemary in my scrambled eggs = AWESOME.
Do you think putting a few sprigs in vinegar for a few months would be good?
I love using rosemary in soups. Again, a wintry thing, but if you dry some and save it for winter, that'll be glorious! :)
I also know my hubby loves it on certain types of fish. I'm not a seafood eater, so I'm not sure what he does it with exactly, but he uses it to season when he grills.
Good in dishes involving fatty fish such as tuna and salmon.
You could dry the rosemary and keep it in an air tight container for use later. I use the herb on lots of things. Since you don't eat meat, you could use it on veggies and soups and stews. It goes very well with bean dishes too. You could give it away to friends so they can "spice" up their lives too!!
Sprinkle some on top of salmon with just a little sea salt / kosher salt and broil. Simple, clean, delicious, and quick.
I air dry my extra rosemary at the end of every season. This can be done in one of two ways:
1) gather up your extra rosemary stems from the garden. Tie them together in a bouquet and hang them upside down for a few weeks so they dry out. Take the needles off the stems and put them in an air tight container. They last for months.
2) Take the fresh rosemary needles right off the stems at the end of the season. Put them in an air tight container and allow to dry for a few weeks.
My off-the-boat Italian parents have been doing this for decades to preserve their rosemary bounty for the winter months. They grew plants in the summer, then dried them for the winter months. Never had to buy extra rosemary for the whole year!
Minced Rosemary, olive oil, minced garlic, salt, pepper sprinkled over cut up potatoes and roasted in oven for 45 minutes - delish!!
You can also use it as skewers for shish-ka-bob on the grill. I like to marinate chicken and then thread it onto the rosemary along with peppers, mushrooms, onion. The rosemary gives an extra flavor to the meat and vegies.
I wish I had the same complaint :) LOVE Rosemary but it doesn't grow well here... and hard to buy good plants... soooo I have to buy mine at the grocery store...
Here's my favorite way to keep it though, make Tuscan Herbs, a recipe I found thru a blog.. I always keep some in a jar, great on potatos or meat and probably lots of things!
Here's a link to the recipe http://www.theflorentine.net/articles/article -view.asp?issuetocId=1329&browse-by=Food- Wine
Many other great suggestions here, but by all means dry some for the winter!
Sooo jealous... :)
I use rosemary along with other herbs year round. I love to use fresh washed stems in chicken dishes, just remove before serving.
If all else fails and yu still have far too much for personal use... share with friends. You don't say where you live. The parent plant may survive your winter for next year.
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