|Rosemary is meant to help you remember...|
One of my good intentions for 2012 was to grow more of my own herbs...
The basil took one look at our English 'summer', promptly curled up its toes & gave up the ghost...
The coriander followed suit.
The parsley is struggling but just about holding on...
The rosemary, well the rosemary seems to be loving it...
I've had to keep it under control so we've been making a whole host of rosemary related recipes:
Rosemary bread, Rosemary sugar, Rosemary cake, Rosemary salad dressings, Rosemary & garlic roasted potatoes, Rosemary salt, Rosemary vinegar & Rosemary oil.
|I didn't remember to add the labels...|
To make Rosemary vinegar or oil: wash and roughly chop rosemary, fill a sterilised jar, top up with vinegar (or oil) & leave for approx 2 weeks to steep. You can speed up the process by gently heating the mix for about 20 mins (If you can cope with the smell of vinegar!) Strain the mix, put in a sterilised jar & add a new sprig of rosemary.
I use the oil for cooking, making balm, salad dressings, mayonnaise, on bread and in bread.
The vinegar is good for salad dressings, salsas, mint sauce, sore throats and adding to a final hair rinse. (& strangely enough it also works well in meringue- there will be a meringue post at some point over the summer)
For some delicious, herby recipe ideas, pop over to Lavender & Lovage for Herbs on Saturday.
P.S. According to legend, Aphrodite emerged from the sea cloaked in rosemary (Personally, I'd have chosen something with bigger leaves!)