Posted on 25 July 2008 by

Herbs: Rosemary (and Recipes)

By Cindy Naas

Rosemary is a perfect choice for city gardeners who have some room on a porch or balcony, since it is one of the herbs which really should be grown in a planter.

Rosemary is too tender to be left outside in the winter in most of the U.S.

It also makes a beautiful indoor plant in the winter, filling your home with the spicy-fresh scent of rosemary.

Growing – Rosemary needs a fertile yet well-drained soil. I use an extra handful of manure added to my container potting soil mix, and I line the bottom of the pot with small rocks. Water fairly often, letting the soil become nearly but not quite dry between watering.

This plant will not thrive in constantly damp soil. Grow in full sun. In regions with late summers/early falls, place small stones on top of the planter soil to retain heat into the evening.

This will allow the essential oils to become more concentrated, at least according to my elderly Italian neighbor who grows perhaps the finest vegetable garden I have ever seen.

Harvesting – Rosemary is used in fairly small quantities. Using scissors, snip off ends of branches. Peel off the needles or snip the needles directly into your recipe. Rosemary doesn’t keep as well as some herbs, I always pick it just before I need it.

Recipes: Here are a couple of really good uses for fresh rosemary, although this is one of the most useful herbs in my garden, in my opinion.

Rosemary Lemon Chicken

  • I whole roasting chicken
  • 4 sprigs of fresh rosemary
  • 10 cloves of garlic
  • 2 lemons
  • 1/4 cup dry white wine, optional
  • 4 tablespoons olive oil
  • sea salt
  • fresh ground black pepper

Preheat oven to 450 F.

Rub chicken with 2 tablespoons olive oil. Place two sprigs of rosemary in cavity. Place 6 cloves of garlic, peeled, into cavity. Pull back skin on breast and insert one of the remaining sprigs of rosemary. Place remaining rosemary and garlic into bottom of roasting pan along with remaining olive oil. Squeeze juice of one lemon into cavity of chicken, and squeeze remaining lemon over chicken. Pour wine over chicken if using, and salt and pepper to taste.

Turn oven down to 325 F. Bake chicken for 45 minutes, check to see if it is done. If thigh bone moves easily, the chicken is done, otherwise cook for an additional 15 minutes.

Roasted Vegetables

  • 4 new red potatoes, washed, dried, cut into eight pieces
  • 4 new beets, peeled and cut into quarters
  • 1 sweet onion, cut into quarters and separated
  • 1 large handful of green beans
  • 1 medium eggplant, cut into cubes
  • 3 cloves garlic, minced
  • 1 teaspoon of fresh rosemary
  • 3 tablespoons olive oil
  • salt
  • freshly ground pepper

Place olive oil in large roasting pan and place pan in 400 F. oven for five minutes. Remove pan and toss all vegetables in the olive oil. Add salt, pepper, garlic and rosemary and mix thoroughly. Bake at 400 F until potatoes are tender, about 40 minutes.

2 Responses to “Herbs: Rosemary (and Recipes)”

  1. Phillip J. Speciale Says:

    This looks delicious. I use a lot of rosemary when I make pork dishes

  2. Tanja Gloeckner Says:

    I made it and it was super. I am in no way what you’d call an expert cook, and simply don’t like elaborate recipes that leave me stressed out in the kitchen. Truly so easy and tasty, nice along with a glass of white wine. Thank you.

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