Using and Storing Fresh Herbs--Rosemary

I have loved having fresh herbs available, but I was not really sure what to do with them. This week I will share with you what I have learned.

(Picture from veggiegardeningtips.com)
Rosemary is considered a hard herb. It is a wonderful savory herb that can be used for meats, breads, and any Mediterranean-type cooking. Sprigs of rosemary can be used whole, but it is more common to just use the leaves. To separate the leaves from the stem, hold the sprig by the top and strip the leaves down. I like to chop the leaves for some things, but you can also use them whole. Rosemary can be dried, but it tends to lose some of its flavor. Large stems can be soaked in water and used as skewers.
Here is a nice site about using rosemary.
You can store rosemary by picking it, washing it in cold water, and putting it in a ziplock bag. Put the bag in the freezer for a couple of weeks. Take the bag out of the freezer and roll it with a rolling pin until the leaves fall off. Separate the leaves from the stems and pack the leaves into a small canning jar with a tight-fitting lid. Label the jar and put it back in the freezer. (This works equally well for thyme.) You can read here for a more complete how-to from Kaylyn's kitchen, who says that the herbs can be stored this way for more than a year.
Growing rosemary- Most experts agree that it is easier to grow rosemary from a plant that you buy from a nursery. Rosemary can be propagated from an existing plant by following the information here.
They need lots of sunshine, and do not like to be too wet. Indoor rosemary plants need to be transplanted once a year.
Come back tomorrow to learn about how to use basil!

Debbie