Rosemary is one of those wonderful herbs that makes a beautiful ornamental plant as well as a welcome culinary seasoning. It is used for poultry, lamb, stews, and soups.
It is a perennial evergreen shrub with blue flowers. It’s a pungent and distinctive plant with a sweet, resinous flavor that needs 6-8 hours of sun, good drainage and good air circulation. It’s ideal for a rock garden, but don’t let it go completely dry or you may quickly have a dead rosemary! Though it must be watered, don’t soak it or let it stand in water, which will promote rot.
Since the winter temperatures in Northeast Ohio dip below 30 degrees, rosemary plants will have to spend it indoors. Best to use a container for planting as it makes it easier to transport back and forth. Since rosemary likes it on the dry side, terra cotta pots are preferred. Just be sure it doesn’t bake and completely dry out while outdoors during the summer.
While indoors over the winter it will still need 6-8 hours of full sun, so artificial lights may be necessary. Heat is not as crucial as sunlight.
Living in a humid climate may result in powdery mildew when brought in, though it won’t kill your rosemary. It will weaken the plant so keep the humidity low by allowing the soil to dry somewhat between waterings, keeping the plant in sunlight and, if necessary, running a fan for a few hours a day to create a breeze.
If you happen to notice aphids or spider mites, use white vinegar diluted to half strength and spray regularly until they are eliminated.
Now, about those culinary uses. Here are two that may be worth a try this summer. The first is for a spread that can be used over meat or on a sandwich. And the second is sure to attract a crowd around your grill!
Sweet & Sour Onion Spread
INGREDIENTS
2 teaspoons extra-virgin olive oil
2 large sweet onions, such as Vidalia, halved lengthwise and sliced
2 1/2 tablespoons sugar
1 large clove garlic, minced
1 teaspoon chopped fresh rosemary
1/4 cup distilled white vinegar, plus more to taste
Pinch of salt
Freshly ground pepper, to taste
PREPARATION
1. Heat oil in a 12-inch skillet (not nonstick) over medium heat. Add onions and sugar. Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated, 10 to 20 minutes. Uncover and cook, stirring, until onions turn deep golden, 10 to 20 minutes more. (Add 1 or 2 tablespoons water if the onions start to scorch.)
2. Add garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add 1/4 cup vinegar and cook until most of the liquid has evaporated, about 3 minutes. Season with salt, pepper and more vinegar, if desired.
This is a convenient condiment to keep on hand. It makes a delicious topping for grilled meats and also enlivens sandwich fillings.
Grilled Rosemary Chicken
INGREDIENTS
Sweet & Sour Onion Spread
4 boneless, skinless chicken breast halves, trimmed of fat (1-1 1/4 pounds total)
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 large sprigs fresh rosemary
PREPARATION
1. Prepare Sweet & Sour Onion Jam
2. Prepare a charcoal fire or preheat a gas grill.
3. Rub chicken breasts with oil and season with salt and pepper. Place rosemary sprigs on the grill and lay a chicken breast over each one. Grill until chicken is browned on the bottom, about 5 minutes. Turn, keeping rosemary under chicken, and grill until no trace of pink remains in the center, about 5 minutes more. Discard rosemary. Serve chicken with the onion jam.
Rosemary is one of those versatile herbs that every herb gardener should grow. I call it one of the triple treat plants; it’s fragrant, beautiful, and a staple spice in the kitchen. And in this house, it is also a ‘highly’ sought after treat!
This plant has been gifted to my guinea pig Tooey!
Do you have a favorite? Let us know! You can share your recipes by sending them to patty@littleacornmedia.com. Subject line: herb nerd