Go Mediterranean with Rosemary

Photo from delhiseeds.org
Rosemary is a fragrant and flavorful herb that is an evergreen perennial in Zones 8-10. For the rest of us, however, it’s best to grow rosemary in a container that can be move indoors when the temperatures dip too low. You can keep a small planter in a sunny window and have access to fresh rosemary all year long.

The flavor or rosemary reminds me a bit of lemon and a bit of pine, but an altogether pleasing taste that makes taste buds dance. Leaves, stems, and flowers can all be used to season vegetables, meats, fish, soups, salads soups, dressings, and stuffing. Less is more with rosemary, so chop it finely and add sparingly to taste. Too much rosemary can leave a bad taste in your mouth.

Rosemary is found frequently in Mediterranean- and Italian-style cooking, including roasted meats, sauces, and fish. It is best to use a full sprig that can easily be removed before serving because rosemary does not soften during cooking. A very popular Mediterranean use is for roasting lamb. Sprigs are added to the roaster along with garlic and lemon.

Rosemary is terrific used when grilling.
1. Just put a sprig or too over the coals to “smoke” the meat.
2. Strip the leaves from the sprig and use it as a skewer for grilling meats or potatoes use rosemary
3. Use as a basting brush to add just a touch of flavor. Simply tip the rosemary sprig into olive oil and brush the meat. Rosemary releases its scent and flavor quite readily when touched.

Here’s an absolutely fabulous recipe I found from Whole Foods for
Mediterranean Style Hamburgers with Rosemary Mayonnaise
4 hamburger patties
3 to 4 tablespoons mayonnaise
1 tablespoon (about 1 large sprig) finely chopped fresh rosemary
4 hamburger buns
3 ounces feta cheese crumbles
1 cup (about 2 ounce) baby arugula leaves
sliced red onion (optional)
2 tomatoes, sliced
Prepare grill and cook burgers.* In a small bowl, combine mayonnaise and rosemary. Lightly toast buns, spread with rosemary mayonnaise, then top with burgers, feta cheese, arugula, red onion and tomato slices.
*According to the US-FDA, hamburger should reach an internal temperature of 160 degrees F (71 degrees C) in order to be safe for consumption. Internal temperature is important because when meat is ground, the bacteria that was on the outside can end up on the inside of the burger.

For more grilling ideas check out Mario Bitali's book, Italian Grill

More Uses for Rosemary
I love adding finely chopped rosemary to vegetables when grilling and it’s also a flavorful addition to poultry stuffing. My family enjoys strong flavors, and we sprinkle a bit onto homemade garlic bread or focaccia to “kick it up a notch.”
The little blue flowers that appear in winter or early spring are also delicious and are fantastic when added to salads, especially when topped with a simple olive oil and vinegar dressing.

Rosemary is terrific to experiment with. It compliments so many flavors that the sky is pretty much the limit in how you can use it. In fact, some even like its sweet, savory flavor with dessert! Here are a few books you might be interested in to learn more about cooking regional specialties from the Mediterranean area:

The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life by Angelo Acquista

Everyday Italian: 125 Simple and Delicious Recipes by Giada De Laurentiis

The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean by Aglaia Kremezi




What are some of your favorite recipes using fresh rosemary?