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Archive for August, 2012

Cooking With Rosemary

Spice Up Your Cooking With Rosemary

When you’re looking for a way to add flavor and spice to your next dish, the rosemary herb may be just what you need. This herb originated in the Mediterranean region, cultivated by the Spanish, and is commonly grown along the coastline.

Rosemary: A Brief History

Many herbs have been used for centuries as part of folklore and tradition to signify or celebrate certain events. Prior to the 1500s, this fragrant herb was often used as part of wedding symbolism, worn as a wreath by brides to symbolize fidelity, love, friendship, and remembrance of the premarital life.

It was also often used for medicinal purposes, to cure gout and protect teeth, enhance memory and stimulate the mind, as well as provide protection from the plague in the 1600s. In addition, it has been used to spice up dishes in the kitchen for hundreds of years.

Health Benefits

This herb is packed with vitamins and minerals, whether it’s dried or fresh. Many use it because it’s an excellent source of Vitamins A and C, calcium, iron, and manganese.

Rosemary is often used to relieve or cure a variety of other maladies, including:

• Protect against cancer with anti-oxidant properties

• Having anti-fungal and anti-bacterial characteristics

• Stimulate blood circulation

• Lower blood pressure

• Relieve headaches, depression, and nervousness

A Rosemary Kitchen

As mentioned, rosemary herbs have long been used in cooking. A member of the mint family, its leaves look more like pine needles than herbs, but its pungency makes it highly compatible with stewed and roasted meats, vegetables, and more.

It can be used in its fresh form, but also dries very well (one of the only herbs that will dry well). That means you can harvest it for now or later without losing any of the flavor.

Rosemary Recipes

Roasted Leg of Lamb with Rosemary


• ¼ cup honey

• 2 Tablespoons Dijon-style mustard

• 2 Tablespoons chopped fresh rosemary

• 1 teaspoon freshly ground black pepper

• 1 teaspoon lemon zest

• 3 cloves of garlic, minced

• 5 pounds of whole leg of lamb

• 1 teaspoon coarse sea salt


1. Combine the honey, mustard, rosemary, pepper, lemon zest, and garlic in a small bowl. Mix well and apply to the lamb. Cover and marinate overnight in the refrigerator.

2. Preheat oven to 450° F

3. Place lamb on a rack in a roasting pan, sprinkle with salt.

4. Bake at 450° F for 20 minutes, then lower heat to 400° F and roast for 55-60 minutes longer (meat will be medium rare). Check that the internal temperature is at least 145° F with a meat thermometer.

5. Remove from the oven and let sit for at least 10 minutes before serving.

Rosemary and Red Potatoes


• 6 red potatoes, cleaned and cut into wedges

• 3 Tablespoons melted butter

• 3 Tablespoons olive oil

• 1 Tablespoon chopped fresh rosemary

• Salt and pepper to taste


1. Preheat oven to 375° F

2. Mix melted butter and oil, pour into a 9×13 inch baking dish.

3. Place potatoes in the dish, stir until coated.

4. Sprinkle with rosemary, salt, and pepper, and cover with aluminum foil.

5. Bake for 30 minutes, or until potatoes are tender.

Easy Garlic and Rosemary Chicken


• 2 chicken breasts, skinless and boneless

• 2 garlic cloves, chopped or minced

• 2 Tablespoons dried rosemary

• 1 Tablespoon lemon juice

• Salt and pepper to taste


1. Preheat oven to 375° F

2. Cover chicken breasts with garlic, sprinkle with rosemary, lemon juice, salt and pepper.

3. Place in 9×13 inch baking dish, bake for 25 minutes or until chicken is cooked through.

4. Add sprigs of fresh rosemary and lemon slices for garnish, if desired.

Next time you need to add more flavor and spice to your dishes, consider cooking with rosemary. Its delicious taste and versatility make it the perfect herb to have in your kitchen.

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August 2012