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I grow it, and I always put a sprig in with my pot roast, after I deglaze the dutch oven after browining the meat. Definitely a must with roast chicken with lemon.
Lately, I've been drying it to toss in with dough when I make homemade loaves, and using fresh, chopped finely, to mix into butter to make compound herb butters.
In the past, we've used a sprig and some garlic cloves to infuse a bottle of good olive oil.
I have impressed guests before by grilling kebabs on rosemary skewers.
Remove most of the needles leaving an attractive holder at the end, reserve some of the needles. Marinate the meat in lemon, olive oil, garlic, and some of your reserved rosemary needles, chopped a bit first to release the oils.
I also make a Rosemary-kosher salt rub for chicken or steak.
I have 4 huge bushes of it in my front garden, more Rosemary than I could ever use. You're welcome to come get some.
I love adding fresh rosemary to homemade bread. It goes great with all kinds of dinners and types of meals like salads or roasts.
My favorites are easy ones like below; but you can also simply add them to any carb like recipe to add a fresh and herby twist. These ones are pretty easy (just mix, let rise, and then let bake) and while each baking style adds to the bread in different ways, they all are wonderful at giving you a crispy crust like bread if you like that style.
I love adding fresh rosemary to homemade bread. It goes great with all kinds of dinners and types of meals like salads or roasts.
My favorites are easy ones like below; but you can also simply add them to any carb like recipe to add a fresh and herby twist. These ones are pretty easy (just mix, let rise, and then let bake) and while each baking style adds to the bread in different ways, they all are wonderful at giving you a crispy crust like bread if you like that style.
I put rosemary in soups and bean dishes, as well as all the stuff posted above.
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