Rosemary (Rosmarinus officinalis) is traditionally associated with remembrance.
The two basic types of rosemary are upright and prostrate, both with needlelike leaves.
The distinctive fragrance of rosemary flavors savory chicken, pork, and soup to sweet lemonade, cookies, and cake.
Add several stems of rosemary to the cavity of a turkey or chicken or pierce a few rosemary leaves under the skin of a turkey breast or chicken to enhance the meat flavor. Delicious!
Rosemary also enhances the flavor of herbal butters, breads, biscuits, jellies, vinegars, and vegetables and is an ingredient in herbes de Provence.
Rosemary leaves look similar to pine needles. Harvest the stems in the summer or early fall. Then use immediately, or freeze, or dry.
Rosemary also adds fragrance to potpourri and can be an ingredient in moth repellant.
Rosemary varieties that grow well in the St. Louis area include ‘Arp,’ ‘Madeline Hill,’ and ‘Gorizia.’
Herbes de Provence
This classic herb blend varies according to individual taste. Combine these dried herbs and seeds, and then enjoy in soups and other dishes.
4 T thyme
2 T marjoram
1 T rosemary
1 T savory
2 tsp. lavender flowers
1 tsp fennel seeds