Jedi Chef Travels: How to herb

Rosemary is a very versatile herb that can be used as a stand alone seasoning or work great as blended flavoring. It is commonly used in Italian seasoning blends.

Rosemary is an aromatic evergreen shrub with leaves like hemlock needles. It is native to the Mediterranean region but is reasonably hardy in cool climates.

Theplantflowersinspring and summer in temperate climates, but the plants can be in constant bloom in warm climates. The flowers are white, pink, purple or deep blue.

Rosemary also tends to flower outside its normal flowering season; it has been known to flower as early December, and as late as mid-February. The plant or its oil has been used in folk medicine in the belief it may have medicinal effects.

Rosemary was considered sacred to ancient Egyptians, Romans, and Greeks, and has been used as a symbol for remembrance during war commemorations and funerals in Europe and Australia. Mourners would throw it into graves as a symbol of remembrance for the dead.

In Australia, sprigs of rosemary are worn on ANZAC Day and sometimes Remembrance Day to signify remembrance. The herb grows wild on the Gallipoli Peninsula, where many Australians died during World War.

Rosemary oil is used for the purpose of fragrant bodily perfumesortoemitanaroma into a room. It is also burnt as incense and used in shampoos and cleaning products.

Rosemary leaves are used as a flavoring in foods, such as stuffing and roasted lamb, pork, chicken and turkey. Freshordriedleavesareused in traditional Mediterranean cuisine.

They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves.

When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance ofcharredwoodthatgoeswell with barbecued foods. Health benefits are underway in testing but here are some of the uses. It may improve brain function, stimulate hair growth and may help relieve pain.

When planted around the house, it can repel bugs to include mosquitos. Here is a great aromatic and flavorful side dish to go with your meat of choice.

1 1/2 pounds small red or white-skinned potatoes 1/8 cup good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper.

1 tablespoon minced garlic 2 tablespoons minced fresh rosemary leaves.

Preheat the oven to 400 degrees. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread them out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve.