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    Rosemary

    Rosemary has to be the easiest herb to grow. Grow it in the ground or a container in a sunny spot with well-draining soil. It actually prefers to be on the drier side. There's an easy way to tell if your Rosemary is happy; run your hand down the stem tugging gently at the leaves. If it feels sticky, then you've got a happy plant. If it doesn't, it is probably getting too much water or too little sun.

     

    Here are some of our favorite ways to use Rosemary:

    • Cooked in breads, with chicken, with roasted potatoes, or with roasted nuts.
    • Used as a skewer when grilling out. (It's best to plant an upright variety like 'Arp' or 'Barbecue' for this use since they have the sturdiest stems.)
    • Added to a bath for aromatherapy.
    • The small blue flowers are edible too. They are pretty added into salads.
    • Cut stems to use in floral arrangements that smell as great as they look.
    • And, finally use them as a living Christmas tree! Take a cone shaped Rosemary home this Christmas, and then enjoy it year-round.
    Entertain your guests this Christmas season with this delicious recipe.
    Roasted Rosemary Pecans:
    1- 12 oz. bag Pecans (halved)
    1 stick unsalted butter
    1/2 c. brown sugar
    4 - 6 stems fresh Rosemary
    salt
    cayenne pepper (if desired)

    Soften a stick of butter. Mix with Pecans to coat them. Add brown sugar and mix well. Add salt to taste. If you like a little kick of spice add in cayenne pepper.  Spread the pecans evenly across a baking sheet. Cook in oven (preheated to 350 degrees) for 15 minutes. Remove from oven and stir in finely chopped Rosemary (leaves only don't include the stems). Return to oven and cook for an additional 15 minutes.

    Add rosemary pecans to salads, vegetable dishes, or serve them alone.


    See more articles about: Herbs, Christmas, Edible gardening

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