Rosemary
Bold, fragrant, and full of character! Rosemary brings a piney, herbal flavor with hints of mint and lemon. A little goes a long way with this aromatic herb.
Uses
Add to roasted potatoes, chicken, lamb, pork, beans, and savory breads. Crush or grind the dried leaves finely before using to soften their texture and help distribute their flavor. Add during cooking so the leaves have time to soften.
From the Colonel
Rosemary is native to the Mediterranean and belongs to the mint family. I’ve even seen it used as a short landscape hedge in Arizona. Being subtle is not one of rosemary’s traits!
Two Quick Recipes
Rosemary Walnuts
Toss 2 cups walnuts with 1 tablespoon melted butter, 1 teaspoon finely crushed rosemary, and ¼ teaspoon salt. Spread on a baking sheet and bake at 350°F for 8–10 minutes, stirring halfway through, until fragrant. Let cool before serving.
Rosemary Roasted Potatoes
Toss 1 pound potatoes, cut into 1-inch pieces, with 2 tablespoons olive oil, 1 teaspoon finely crushed rosemary, ½ teaspoon garlic powder, and ½ teaspoon salt. Roast at 425°F for 30–35 minutes, turning halfway through, until browned and tender.