Rosemary, (Rosemarinus officinalis), is a delicious and beautiful herb. You can find many varieties to fit your need: upright and trailing. Use them interchangeably and even grow multiple varieties as each is distinctly different looking. I use trailing varieties for my herb standards. I braid three stems and use those as the main stem. It gives a more decorative look to my finished standard.
The ancients were well acquainted with the shrub, which had a reputation for strengthening the memory. On this account it became the emblem of fidelity for lovers. It holds a special position among herbs from the symbolism attached to it. Not only was it used at weddings, but also at funerals, for decking churches and banqueting halls at festivals, as incense in religious ceremonies. In early times, Rosemary was freely cultivated in kitchen gardens and came to represent the dominant influence of the house mistress. 'Where Rosemary flourished, the woman ruled.' In place of more costly incense, the ancients used Rosemary in their religious ceremonies.
How To Grow Rosemary
Rosemary succeeds best in a light, rather dry soil, and in a sheltered situation, such as the base of a low wall with a south aspect. On a chalk soil it grows smaller, but is more fragrant. The silver and gold striped kinds are not quite so hardy. If you are living in a northern zone, plant your rosemary in pots to move indoors when the weather grows cooler. Rosemary grows very well as an indoor plant as well.
What Foods Does Rosemary Compliment?
Rosemary is a strongly scented herb. It pairs well with butter for a rich spread. It also compliments poultry and potato dishes. Rosemary is easily dried and used throughout the winter. Crush the needle like leaves in your hand to release its volatile oils before adding to your recipe. The stems can also be used as skewers and they will infuse your meat with a fabulous flavor.
Roasted Lemon Rosemary Chicken Recipe
This roasted chicken takes a little preparation and a little patience. Browning the chicken before roasting it gets a little messy. The small hassle is time well spent, though; the flavor is superior to that of more simply prepared roasts.
- 1/2 cup plus 4 tablespoons extra virgin olive oil, divided
- 16 pearl onions, peeled and trimmed
- 5 carrots, peeled and cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 3 cloves of garlic, separated and peeled
- 1 3/4 teaspoon salt, divided
- 3/4 teaspoon ground black pepper, divided
- 1 (4-5 lb) chicken, rinsed and patted dry
- 1 tablespoon plus 2 teaspoons lemon zest
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon dried thyme
- 1/3 cup Chardonnay
- 1 cup chicken stock
Preheat oven to 450F. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Add the onions, carrots, celery, garlic cloves, ¾ teaspoon salt, and ¼ teaspoon pepper, and cook, stirring occasionally, for 10 minutes. When the vegetables are caramelized, spoon them along the sides of a large roasting pan and set it aside.
Reduce the burner heat slightly and allow the pan to cool a bit.
Add 2 tablespoons oil to pan and return the pan to medium-high heat. Season the prepared chicken with the remaining salt and pepper, and brown it in the hot oil. Transfer the chicken to the center of the roasting pan, carefully cut 1-inch slits into the skin, and pour the pan juices on top of the chicken. Very carefully pull open the slits in the skin and rub the lemon zest, parsley, rosemary, and thyme under the skin.
Add the wine to the skillet and deglaze, scraping up any browned bits from the pan. After the wine has simmered for 30 seconds, add the chicken stock and heat through. Pour the wine sauce over the chicken. Cover the roasting pan with a lid or tightly sealed foil and roast in the preheated oven for 60-70 minutes, until the chicken tests 170 when a thermometer is inserted in the thigh. Allow the chicken to stand at room temperature in the pan for 10 minutes before carving.
Makes 8 servings.
Taken from http://herbgardens.about.com/od/herbrecipes/tp/Top-5-Herbs-For-Holiday-Cooking.htm
Till next time, this is Becky Litterer from Becky's Greenhouse, Dougherty, Iowa