Fresh Rosemary Tips and Potato Recipe

Fresh Rosemary, a Mediterranean herb, is used in several types of dishes to enhance the flavors of stews, chicken and even pizza. Here is how is looks as it grows in the garden. It comes up all year long. Another wonderful hearty herb that will freeze well and perfect for sauces.
See the tips below for more information on using this herb. My favorite way to use this herb is on pizza or chicken however there are many other delicious uses for this amazing herb.
Rosemary is a member of the mint family. It grows easily and with stands lots of different kinds of weather including cold and drought. The herb enhances stuffings, potatoes and other vegetables,  Italian style pizza, salad dressings, stews, sauces chicken lamb, turkey and pork. Rosemary has been stated that it improves the memory. Rosemary is high and rich in iron, B6 and calcium.

Here are some great tips to use this amazing herb:

These fresh sprigs come off easy by removing from the bottom to the top with your thumb and index finger. Chop, or leave whole. Place in zip lock bags to use whenever you need all year round.

Toss this amazing herb whole on the grill to enhance meat and grilling flavors. You can also use the tough stems as skewers to thread the meat on.

Add to salad dressings.

Used on top of pizza dough called focaccia. Herbs and spices with olive oil and butter.

Harvest by freezing the cleaned single and removed from vine sprigs into olive oil and freeze in ice cube trays. Once frozen place in zip lock bags and toss into your favorite sauce and stew recipes.

Roasted Potatoes with Fresh Rosemary

Red skinned potatoes
olive oil
salt, pepper and cayenne to taste
2 tablespoons minced garlic
2 tablespoons fresh minced rosemary
Italian flavored bread crumbs
grating cheese

Heat oven until heated to 450 degrees. Dump cut in half potatoes into a large bowl and toss with 1/4 cup olive oil, seasoning and herbs.  Line a cookie sheet with parchment paper. Place coated potatoes on the cookie sheet. Sprinkle evenly with bread crumbs and grating cheese.  Bake around 1 hour or until they are nicely browned turning occasionally.

+claudia lamascolo  Author


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