Cooking with Rosemary
Many legends surround rosemary, a pungent herb that has been used for thousands of years. Ancient cultures believed it killed germs, improved memory and protected against evil spirits.
Today, rosemary's minty pine-like taste complements breads, meats (including game), fish, casseroles, sauces, salad dressings and vegetables such as tomatoes, peas, zucchini, cabbage and brussels sprouts.
You can use rosemary fresh or dried, whole or ground. Sprigs of fresh rosemary can be frozen in plastic bags. To use frozen rosemary, slide your thumb and forefinger down a sprig, taking off as many leaves as you need.
Recipes Showcase Rosemary
Rosemary can be used in sweet dishes, like those shown above, as well as more savory dishes. Rosemary Citrus Sorbet, the pretty pink dessert pictured above, bursts with the fresh flavors of grapefruit, lime and rosemary. Becky Baird of Salt Lake City, Utah sent in the recipe.
Sue Gronholz writes from Beaver Dam, Wisconsin, "Rosemary Raisin Cookies (pictured above) are so buttery and some of my favorite cookies. I added the rosemary and substituted golden raisins for the regular raisins in the original."
Shirley Glabb often serves rice at her home in Hattiesburg, Mississippi. "I'm always looking for new ways to dress it up," she says. "Wild Rice Medley (pictured at left) pairs nicely with chicken or pork chops."