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Photo by kkelly

Cooking Level: Intermediate

kkelly is asking: (5 answers)
I think I'm addicted to Rosemary :) Can't get enough of it!

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Last updated: Feb. 16, 2013 5:48 am
Posted: Feb. 15, 2013 3:53 pm
 
Answered by: iceemama
Feb. 15, 2013 4:20 pm
That is one of the few herbs I don't like! Reminds me of pine needles.
Comments:
manella
Feb. 15, 2013 4:24 pm
iceemama,the fresh rosemary is better.I agree with kkley,love it also.
 
manella
Feb. 15, 2013 4:25 pm
sorry kkelly
 
Feb. 15, 2013 5:27 pm
kkelly, I have almost no sense of smell, so it was a big deal to me a few years ago when my sister gave me a large piece of rosemary from her garden. For a year I kept it because I could smell it - so never used it. So now I don't mind its needle-y look and feel!
 
mimosa ain't no PRO
Feb. 15, 2013 5:49 pm
If you need any, come to my house. I have a single bush planted about 20 years ago that covers about a 10x10 area in the flower bed!
 
kkelly
Feb. 15, 2013 6:01 pm
ahhhh mimosa, I'm soooo jealous :) I love the smell, the taste, I just want to put it into everything and anything... I grow it in the summer but miss having it right there fresh in the winter... c'mon summer, I'm waiting on you!!!
 
manella
Feb. 15, 2013 6:26 pm
you and me both kkelly,i had 2 planted in my garden last summer.Hoping to have a repeat this summer.
 
Answered by: LouisvilleHugger
Feb. 15, 2013 8:55 pm
I absolutely love rosemary. I use it often when frying chicken. I place a couple rosemary sprigs on each side of the pan with lemon wedges. Mmm mmm mmm! Good stuff, sister.
Comments:
LouisvilleHugger
Feb. 15, 2013 8:59 pm
Sage too. I love sage. I do believe it's because of Grateful Dead tour. There was never a shortage of "sage" and its "healing qualities".
 
Answered by: patticakes43
Feb. 15, 2013 10:56 pm
Nothing wrong with that. When it comes to chicken, I'm either putting rosemary or thyme on it. More so thyme these days, but rosemary used to be my go to herb. It's fun to discover a new herb that you like. Went from parsley, to oregano, to rosemary, to thyme...wonder what's next. Actually, I think I'm starting to really like green onions but can that qualify as an herb? :)
Comments:
sueb
Feb. 16, 2013 1:14 am
I love rosemary. My bush is about 7' in diameter. I pick it often! I'be got to watch out for the poison ivy that grows in there with it! Years ago, one of the kids rode their bike into it, so it became a lopsided bush, but I saved some and had new starts! Did you know that rosemary is a friendship herb?
 
Answered by: Don
Feb. 16, 2013 1:40 am
Hi, something different. cheers. Roast leg of lamb wrapped in rosemary Ingredients 1 leg of lamb, hip joint removed (sometimes sold as Ezicarve), about 2kg/4½lb in weight 4 garlic cloves, cut into slivers 6 anchovy fillets, quartered freshly ground black pepper 2 tbsp olive oil 10-12 branches of rosemary 100g/3½oz black olive paste (or pitted kalamanta olives, puréed) ½ lemon, juice only Preparation method 1.Dry the lamb well and hang or rest in a cool, dry place until its surface is dry to the touch (this makes all the difference to the flavour). 2.Trim off and discard any excess fat. 3.Make incisions all over the meat using a small, sharp knife, creating small pockets about 2cm/1in deep. 4.Stuff a garlic sliver and piece of anchovy into each incision, then season the surface well with pepper. 5.Heat half the oil in a flameproof heavy-duty baking pan and brown the lamb on all sides over a medium to high heat. 6.Allow to cool and preheat oven to 200C/400F/Gas7. 7.Stretch a good length of kitchen string along the work surface and overlap the branches of rosemary along the length of the string. 8.Smear the lamb with the olive paste and place it on the rosemary at one end. Roll it up so that it's completely encased in the rosemary and tie the string tightly to secure (it doesn't matter how crudely you do this, as long as the rosemary stays in place). 9.Return the lamb to the baking pan, drizzle with the remaining oil and the lemon juice and place in the oven. 10.Roast for 15 minutes per 500g/1lb2oz, plus 15 minutes more, turning occasionally to cook evenly. 11.Remove from the oven and rest the meat for one-third of the time it took to cook (this ensures a perfectly pink result). 12.Reserve the rosemary for garnish, carve and serve.
 
Answered by: AuntE
Feb. 16, 2013 5:47 am
Full of Vit C, Vit A, iron, anti-bacterial, anti-inflammatory, Helps heart rate, blood pressure, great for pregnant women/folic acid. Your body knows what it needs. :)
Comments:
AuntE
Feb. 16, 2013 5:48 am
I live in CT and my rosemary thrives even through winter.
 
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