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Good way to use up fresh rosemary?

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  • Good way to use up fresh rosemary?

    My rosemary bush is getting out of control and needs a major pruning, but I hate the though of throwing away all that rosemary!

    I've tried giving it away in the past, but everyone I know who cooks has their own rosemary bush.

    Are there any good recipes that use mass quantities of the stuff? Sorta like pesto iis to basil or cilantro?

    I mean seriously, I have a ton.

  • #2
    You could dry it or freeze it. I freeze fresh herbs in silicone muffin tins with olive oil. After they are solid, I transfer the "cubes" to a gallon size freezer bag. You have oil and herbs ready to pop in your pan when you are ready to cook.
    Male, 32y, 6'0" tall
    SW 306lbs (6/1/12)
    CW 244lbs (1/17/13)

    BP down from 120/80 to 110/74


    • #3
      I actually like rosemary for non-food uses. If you're a brunette like me, steep rosemary in hot water for a half hour or so, then strain out the rosemary and let the liquid cool. I put that in a water bottle-like container and use it as a hair rinse. Makes your hair super-shiny. I also like it chopped with tarragon as an herb combo for roasted chicken.


      • #4
        Meh... here in FL it's an evergreen shrub... keep trimming and trimming!
        Turn it into a topiary!
        Make pair of fancy matching topiaries!
        It will churn out more.

        You never will be able to use it all.
        But you can be generous and give it to friends and neighbors...
        “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
        ~Friedrich Nietzsche
        And that's why I'm here eating HFLC Primal/Paleo.


        • #5
          I froze some last time, and I never used it because I have a constant fresh supply right out back.

          The hair rinse is a great idea, Zanna! I've actually done it before during my no-poo experiment. My hair has actually been getting way lighter since going primal, so I'll have to hurry up and do it before I end up blonde!

          Yeah, cori, I'm in FL. So I guess I should just get used to throwing most of it away. It's just that it feels like throwing out food, which I never do.


          • #6
            Try a pesto and tell us how it goes.


            • #7
              I like to put it on the charcoals when I'm cooking outside - the smoke smells lovely and it gives the food a super smell.

              Indoors, I have an open fire in the dining room and a log burning stove in the sitting room. Branches of fresh rosemary on those give the house a wonderful aroma!! Very Christmassy!!


              • #8
                You can use the twigs as skewers for kebabs - you may need to soak thenm first, depending on if you're cooking in the oven or near flame.


                • #9
                  I've also used the rosemary sprigs as a basting brush while grilling. Imparts a delicate rosemary to the meat.

                  If you have the patience, you can dry the rosemary and powder it, which I use for my basic roasted chicken thighs (garlic, olive oil, lemon juice, S&P, powdered rosemary and a touch of cayenne). I prefer the fresh stuff for all my other recipes.

                  Here's a recipe I picked up from Grilling Genius:

                  Rosemary and mustard lamb
                  Serves 4
                  2 K lamb (I've used ostrich as well, but it was MUCH better on the lamb)
                  1/2 c olive oil
                  2 T Dijon mustard
                  2 T light molasses
                  2 T apple cider vinegar
                  4 springs (5" each) fresh rosemary
                  2 T fresh ground black pepper
                  2 5" sprigs fresh thyme
                  4 garlic cloves, crushed
                  1 T sea salt
                  Whisk olive oil with mustard, molasses, and vinegar. Stir in rosemary, pepper, thyme, garlic, and salt. Marinate meat in fridge for 4-8 hours.
                  Grill at medium-hot until done to preference.



                  • #10
                    Originally posted by upupandaway View Post
                    You can use the twigs as skewers for kebabs - you may need to soak thenm first, depending on if you're cooking in the oven or near flame.

                    Wonderful idea - and I bet bay tree twigs would be divine for chicken too...