"Where rosemary flourishes, the woman rules!" It is easy to imagine struggling rosemary plants being lovingly nurtured by the lady of that house, but not so readily nurtured by her husband!
Rosemary has many uses...culinary, decorative, cosmetic, and was used as a medicinal herb in ages past. A mixture of rosemary and juniper berries was burned in hospitals in France during World War II to kill germs, and research has shown that rosemary oil does have some antibacterial properties.
Rosemary has long been used in decorating for special occasions. Rosemary symbolizes remembrance and love, is special to the bride, and is always part of the herbal wedding. It was used in Medieval England to decorate the church and home during Christmastime. Rosemary is a favorite for those who like to create topiaries.
Every herb lover and gardener should have at least one rosemary plant growing in the garden, on the patio, or on the windowsill. It is a lovely and intriguing herb!
4 medium-sized potatoes, unpeeled and cut into thick slices
2 tsp. olive or vegetable oil
2 tsp. dried rosemary leaves, crumbled
1/2 tsp. paprika
3/4 cup shredded sharp or medium cheddar
(or Monterey Jack jalapeno adds a zing)
Place potatoes in a shallow 1-1/2 quart baking dish. Sprinkle with oil and seasonings; stir to coat. Cover with waxed paper and microwave on high 10-12 minutes, stirring twice until potatoes are tender. Sprinkle with cheese; cover and let stand for 5 minutes, until cheese melts. Makes 4 servings.
To 1 stick of unsalted (sweet) softened butter, add 1-1/2 tsp. dried rosemary which has been crushed to release the flavor. Mix well. Refrigerate overnight. Use on baked potatoes, rub on chicken before grilling, or as a spread for rolls or bread.
4 cups bottled white grape juice
1 cup water
3 cups sugar
5-6 tbsp. fresh rosemary leaves, chopped and bruised
1 box Sure-Jell Light fruit pectin
Pour juice and water into a heavy 6-8 quart saucepot. Add the rosemary.
Measure the sugar and set aside. Mix 1/4 cup sugar with contents of the box of pectin. Stir this into juice in saucepot. Pot should be not more than 1/3 full.
Bring juice to a full boil over high heat, stirring constantly. Stir in remaining sugar. Continue to stir and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim foam with a metal spoon. Ladle into sterilized jars. Seal and process in hot water bath for 5 minutes.
Yield: 6 half pints.
Mary Ellen Wilcox
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