Rosemary, with its characteristic sweet, piney aroma, is a low-maintenance plant that any home gardener may successfully cultivate.
With its potential to reach a height and width of four feet, a single rosemary plant may supply you with a plethora of sprigs all through the growing season.
And here are some of our favorite uses, in the pantry, kitchen, and around the home:
1. Rosemary Olive Oil
If you have a lot of fresh rosemary on hand, you may put some of it to good use by infusing olive oil with it. Use it as a bread dip, a drizzle over grilled meats and vegetables, a component in salad dressings, or to add depth of flavor to sautés in a frying pan.
- 1 cup extra virgin olive oil
- ¼ cup of fresh rosemary leaves
Before removing the leaves off the rosemary’s woody stem, wash the sprigs in water and let them dry fully. To help release the scent and oils, softly crush the rosemary leaves with the back of a spoon.
Spread the rosemary leaves out in a skillet and douse them with olive oil while the pan is heating up on the burner. For 5-10 minutes, on low heat, warm the oil, being careful not to let it simmer.
Turn off the stove but leave the saucepan on the burner. Let the oil steep with the herbs for at least an hour. The more time you give the rosemary to infuse, the stronger the flavor will be.
Put the strained oil into a sterilized bottle. Store in a cold, dry cupboard for 2-3 months, or in the fridge for 6 months, with the lid tightly sealed.