Rosemary is great for cooking and for ornamentation.
This evergreen shrub is slow-growing, and it usually tops out at five feet or under. It can be cut at any time for fresh use, or can be frozen, stored in vinegar, or packed in refrigerated oil. It can be added in to breads, soups, and stews, and is often a garnish and flavor for any range of meats. In the oven, we love our recipe for Rosemary-Garlic Chicken Quarters, and Rosemary Garlic Pork with Roasted Vegetables. For something lighter, a dish like a Tomato-Rosemary Tart still gets the great taste of this herb on the table.
For rosemary flavors with a fun surprise, mix one of the great rosemary-inspired and infused drinks like Vanilla-Rosemary Lemonade, or Lemon-Lime Rosemary Punch. To sate your rosemary cravings with a side, make some Rosemary Salt-and-Vinegar Chips—it may pack more punch and tang than you might find in an off-the-shelf variety. And, if you have some rosemary in the garden and you’re not quite sure what to do, you can always use it for decoration. It looks beautiful arranged in small pots, and the fragrance is incredible.