Root Source: Rosemary
what you should know
Rosemary's stiff needles and powerful smell make it an herb to be reckoned with.
Used with care, it imbues food with what Harold McGee describes as a scent "made up of woody, pine, floral, eucalyptus, and clove notes." We also call it resinous.
concentrate Rosemary is most at home with equally powerful dishes like grilled meat (especially rich, gamey lamb with garlic).
contain Best to add it early in cooking, finely chopped so that its strength mellows and its texture doesn't take over. (Another option: just bruise it.)
herbs fully loaded Rosemary has been shown to ease and calm our immune and digestive systems. Combined with thyme, bay leaf and other herbs, rosemary is an integral part of the French Herbes de Provence.
in a name Rosemary's botanical name, rosmarinus comes from the Latin, meaning "dew of the sea" -- inspired by the sandy soil of the Mediterranean coasts where it flourishes. what you need Jill Norman's thorough book will tell you just about everything you ever wanted to know about rosemary (and every other herb and spice). Like many herbs, rosemary can be grown from clippings, but it's said to come on stronger if grown from seed. Rosemary is perfect on any grilled meat. Cook it up on skewers, or just thread the meat directly on to tough sprigs of rosemary. Hearing the word "rosemary" makes us start humming Simon & Garfunkel. what you do Woodsy rosemary plays off peppery parsnips in this roasted vegetable dish. Roasted rosemary and garlic roasted potatoes work better if you blanch the potatoes first. Roasted chicken with rosemary is a clean, simple classic. So is grilled lamb with orange zest, honey and the piney essence of rosemary. Vegetarians will appreciate rosemary with toasted barley or roasted zucchini. Rosemary's bright flavor becomes doubly refreshing when mixed with lemonade. Featured: Rosemary does double duty as a spice and a skewer with these lamb kebabs. Congratulations to Madeline, of Madeline's Adaptations, who submitted the featured recipe for this week's Root Source Challenge.
