Along with thyme, sage, and several other herbs, rosemary belongs to the mint family. When using thyme, if a food idea calls for one sprig of rosemary, it means just one stem of the plant. To remove the needle-like leaves of rosemary, simply pinch your fingers on either side of the woody stem and then slide them down the sprig, which strips off the rosemary leaves. To store fresh rosemary stems, roll the rosemary up in a damp paper towel and loosely wrap the rosemary in plastic wrap or place in a reusable container, and then keep in the crisper drawer of your fridge. Fresh rosemary. Rosemary is a strong woodsy, piney herb that is considered a winter herb. Fresh rosemary is a herb that has a lovely fresh smell that is easy to recognize. Fresh rosemary is a versatile herb that you can use at every meal. For breakfast, you can use rosemary in baked goods recipes, such as scones, danishes and breads. You can use rosemary to add a fresh flavor to granola recipes, then sprinkle it onto yogurt, you can also use rosemary for lunch sprinkled on a salad. You might try rosemary in a sophisticated food idea on French toast or in potato parathas. Later in the day when you want a snack, you can use rosemary to liven up pita or potato chip recipe. Or you can use rosemary with some roasted fennel and white bean dip, herbed ricotta and anchovy crostini, and cheese sables with some rosemary salt.
5 Rhodes Dinner Rolls, thawed to room temperature
24 asparagus stalks, woody ends broken off
2-3 tablespoons olive oil
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