Do you ever name your plants? Last spring when I brought a little organic rosemary plant home, I wanted to name it Herb, but after a while, I felt the plant was too feminine to be a ‘Herb’, so Rosemary she became.
Rosemary lived outside in my garden container (see here) and gave back so much, delighting my nose and eye and sharing many of her branches to season food, I couldn’t see her go the way of other herbs in the garden.
Because she and I had became inseparable, I wanted her to come live with us. I crooned to her gently as I chopped through her gnarly roots, knowing it was all for the best and for her good. I’m sure I felt worse about it than she did! Re-potted and happily settled in the sunny south windows near the kitchen, Rosemary stoically watched, as one by one, all her garden friends succumbed to the frost and cold. Not even a tear was shed when I cut fresh sprigs for drying and recipes. She always gave back that wonderful woodsy piney fragrance, strong and invigorating.
Rosemary is always indispensable in the kitchen. It is one of the few herbs that can withstand high temperatures without losing too much flavor. Rosemary’s distinctive aroma is hard to describe, though noteded food scientist Harold McGee breaks it down as a combination of “florals, pine, wood, eucalyptus, and clove” (“enticing” also works).
Because the people who live in our home like this girl so much, I thought we would share one of our favorite recipes with you.
Recipe for Rosemary Roasted Potatoes
- 3 pounds of new (red skin) or regular potatoes (or substitute 1/2 with sweet potatoes)
- 4 -5 Tbsp. of olive oil or softened coconut oil (enough to coat potatoes)
- 1 1/2 Tbsp. of sea salt
- 4 stems of fresh, stripped of its leaves, or dried rosemary herb (2 Tbsp. if dried)
- 1 1/2 teaspoons fresh cracked black pepper
- dash or two of ground cayenne, optional
- Preheat oven to 400 degrees.
- Wash and prepare potatoes for roasting, cutting them in quarters or smaller.
- Add all other ingredients in a bowl with potatoes, toss to coat with herbs and oil.
- Place on a flat baking sheet with a lip on all sides and lined with parchment paper to keep food off of aluminum and to keep from sticking.
- Use spatula to turn during the cooking time, and sprinkle on Parmesan cheese if you wish.
- Bake for 25-35 minutes or until golden brown
If you can imagine it, these are often even better the second day as the flavors amalgamate, so sometimes I double the batch. Served with eggs and fruit, it is a great way to begin of your family’s day.
Plant your rosemary outside for a summer of full sun, but if you want it to survive a hard winter, you will need to dig up your aromatic plant, re-pot it, and bring it inside.
Indoor Growing & Drying Tips:
If you want to fertilize, use an organic fertilizer (one safe for food) and water the soil, not the leaves. While outside in the garden during the spring and summer growing season, savvy gardeners fertilize rosemary with weekly applications of a high nitrogen formula organic fertilizer, then withhold fertilizer during the fall and winter months to encourage the hardiness for which Rosemary is known.
If you save for cooking, the sprigs dry beautifully on a tray in the dehydrator or as a little bunch hung by a string until dry. The discarded stems (once the leaves are used), when tossed onto the coals of your grill, give the essence of rosemary to roasted zucchini, peppers, lamb, steak, or chicken. So aromatic.
Bon appétit, my friend!
Thanks for reading!