How fitting to give an herb a name that is pretty and feminine. Rosemary! It does flower in the spring and the leaves look like soft pine needles. The good smell and taste is also like pine. Rosemary is a versatile herb, used in savory and sweet dishes, and also found in many oils and lotions for the skin. I hear it grows wild out west, is often found growing near the ocean, and is even grown as decorative shrubs when the climate is suitable. It likes sun. I didn't have any luck growing rosemary in Michigan last year, BUT where I planted it, it only had partial sun. Unlike basil, that grew in the partially shaded spot despite it also liking full sun, my poor baby rosemary never took root. Besides learning about the sun issue, I have also discovered that for climates that aren't mild year round, the best bet is to grow rosemary (from cuttings) in pots so that it can be taken indoors when the temperatures dip down to the 30s. It will still require sunlight, however, so you will have to have a sunny window for the pot.
There are many wonderful recipes with rosemary, but let's go for the simple options first.
Roasted Rosemary Potatoes
2 lbs. new potatoes, or small russet, scrubbed and quartered
1/2 cup soy sauce
1/4 cup extra virgin olive oil
1 clove fresh garlic, minced
2 tsp. fresh snipped rosemary, leaves stripped from stems
2 tsp. fresh snipped thyme, leaves stripped from stems
Arrange potatoes in 13 x 9 x 2 baking dish. Mix remaining ingredients in small bowl, then pour over potatoes. Cover with foil and bake in oven at 350 degrees for 1 hour. Remove foil. Stir potatoes, then bake an additional 15 minutes or until potatoes are cooked through.
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