Rosemary

Season: Spring/fall

Storage: Place the leaves on a plate (chopped if using basil or parsley; whole if using thyme or rosemary) and set aside in a cool, dry place for several days. Then store them in a resealable container in the refrigerator.

Other Names: Salvia rosmarinus, compass weed, old man, romero

Rosemary is a woody evergreen herb with fragrant spiky leaves. Originating in the Mediterranean, it has been used in cooking since 400 BC and still remains popular in Greek dishes.  The aromatic herb was an ingredient in Eau-de-cologne, a scent favored by Napoleon Bonaparte and used in popular cologne throughout 18th century Europe. The essential oils obtained from rosemary were thought to have first been extracted in the 14th century when it was used to make “Queen of Hungary water” a popular cosmetic for the time. Rosemary grows well along the coastlines; its botanical name is derived from the Latin words ros for ‘dew’ and marinus for ‘the sea’. It thrives in warmer climates and is often used as an ornamental shrub. Here in the US, rosemary is a popular herb for season stuffing and its flavor also pairs well with red meat.  Try mixing it into homemade bread or use it to flavor your olive oil.

Get local rosemary by joining our Farm Share or shopping at farmer’s markets, thenshare your favorite preparations through our Facebook page.

Rosemary Pesto

Recipe from Miss in the Kitchen

Ingredients

  • 1 cup Fresh Rosemary (stems removed)

  • 2 garlic cloves

  • 1/4 roasted almonds

  • 1/2 teaspoon of salt

  • 1/4 teaspoon ground pepper

  • 1/2 cup of olive oil

  • 1/2 cup parmesan cheese

Instructions

  • Add rosemary, garlic cloves and almonds to a food processor (or blender). Add salt and pepper.

  • Drizzle olive oil and then process for about 30 seconds. Stir in cheese

  • Pour into a storage container and pour over olive oil

    Store in fridge until use

Easy Rosemary Garlic Focaccia Bread

A recipe by Adam and Joanne from Inspired Taste

Ingredients

  • 1/2 cup (120 ml) extra-virgin olive oil

  • 2 garlic cloves, finely minced

  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried

  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried

  • 1/4 teaspoon fresh ground black pepper

  • 1 cup (235 ml) warm water

  • 2 1/4 teaspoons active dry yeast (1 packet)

  • 1/4 teaspoon honey or maple syrup

  • 2 1/2 cups (315 grams) all-purpose flour

  • 1/2 teaspoon fine sea salt

Instructions

  • In a cold medium skillet, combine olive oil, minced garlic, thyme, rosemary, and black pepper. Place the pan over low heat and cook, stirring occasionally, 5 to 10 minutes or until aromatic, but before the garlic browns. Set aside.

  • In a large bowl, combine the warm water, yeast, and honey. Stir a few times then let sit for 5 minutes.

  • Add 1 cup of flour and a 1/4 cup of infused garlic-olive oil mixture to the bowl with yeast and honey. Stir 3 to 4 times until the flour has moistened. Let sit for another 5 minutes.

  • Stir in the remaining 1 ½ cups of flour and salt. When the dough comes together, transfer to a floured board and knead 10 to 15 times until smooth.

  • Transfer the dough to a large oiled bowl, cover with a warm, damp towel and let rise for 1 hour. (It’s best to let the dough rise in a warmer area of your kitchen).

  • After 1 hour, heat the oven to 450 degrees Fahrenheit.

    Use two tablespoons of the remaining garlic-olive oil mixture to oil a 9-inch by 13-inch rimmed baking sheet.

  • Transfer the dough to the baking sheet then press it down into the pan. Use your fingers to dimple the dough then drizzle the top with the remaining 2 tablespoons of the garlic olive oil mixture. Let the dough rise for 20 minutes until it puffs slightly.

  • Bake until golden brown, 15 to 20 minutes. Cool baked focaccia bread on a wire rack.

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