We have a very dear friend who has helped me invigorate my kitchen with a very steady supply of Rosemary. He owns two big bushes, & all I have to do is call him to get a bagful of fresh Rosemary. Who can resist cooking with fresh herbs as aromatic as Rosemary?
The dried & fresh leaves of Rosemary (Rosmarinus officinalis L) are used to compliment a variety of dishes in the culinary world, whether it be salads, savory, grilled food or desserts. Rosemary is a perennial herb with a very fragrant needle like leaf, native to the Mediterranean Region. The name rosemary is derived from the Latin name rosmarinus, which is from “dew” (ros) and “sea” (marinus), or “dew of the sea” — probably because it is frequently found growing near the sea.
Rosemary as a herb works wonderfully with grilled or roasted food as the flavors of the leaves intensify when burned. The sprigs are also used to make flavored oils. Other than culinary uses, Rosemary have been used for its medicinal properties in various parts of the world. The flavor of rosemary is at its peak when the leaves are harvested when the plant is in bloom. The new stems contain the leaves that are the most aromatic. More information on Rosemary in general…
Here are some ways to store Rosemary: (From Facts & Lore about Rosemary Plant)
- Store rosemary in a plastic bag in the fridge. This will help it stay fresh longer.
- Freeze rosemary. If you definitely won’t be using rosemary for some time, freezing it is the best way to retain most of the flavor.
- Dry the rosemary. Hang the rosemary sprigs upside-down in a warm, dry, dark place. Once dry, store the rosemary sprigs in an airtight container.
I use fresh Rosemary very frequently because of the steady supply I get. I have used it to make flavored oils, & salad dressing, baked Flavored Bread, frequently use it to use in marinades for grilling chicken & fish, in pasta sauces & even in Fruit Dessert. The herb works wonderfully with vegetables too, esp. with potatoes. The potatoes can be oven roasted or stir fried or roasted on the stove top. Here is one way(or the many) that I use Rosemary with Potatoes…
- 6 Small Gold Potatoes
- 1 Tablespoon Balsamic Vinegar
- 1 Teaspoon Stoneground Mustard
- 1 Tablespoon Red Chili Flakes (More or less to taste)
- 2 Cloves of Garlic Minced
- 1 Tablespoon Chopped Fresh Rosemary
- Black Pepper
- 1/2 Cup water/broth
- 2 Tablespoons Olive Oil
Peel the potatoes & wash them. Pierce them with fork in different places, Soak the potatoes in salt water for about 15 minutes.
Whisk the Vinegar, Mustard, Chili Flakes, Garlic, Rosemary, Salt & Black Pepper in a bowl.
Drain the potatoes & pour the above mixture on the potatoes. Toss them for the mixture to coat the potatoes. Let it sit for about 10-15 minutes.
Heat oil in big enough pan so the potatoes can be spread in a single layer.
Pour the potatoes on the oil, & stir fry for about 5 minutes. Add 1/2 cup of water/broth. Cover tightly & lower the heat to minimum & let it cook in its own steam, till the potatoes are done & fork tender.
Increase the heat & stir fry till the potatoes start turning brown on the sides.
This makes an excellent side dish any time during the year. Here goes my Rosemary potatoes to the Weekend Herb Blogging hosted by Maninas: Food Matters.
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