Selfsufficientish.com

Our rosemary is in dire need of a trim, so any ideas for using it would be greatly appreciated.
Let's get a few out the way
1) Potatoes, they obviously love rosemary
2) Eggs, as above
3) Infused into wine
4) or something stronger (vodka)

Not like me not to mention brewing (thanks to booe for free for reminding me)
5) rosemary ales
6) rosemary wine

Keep the woody bits for on the BBQ, or bonfire.

Always in mushrooms, and with lamb

Oh and with slow-braised onions and pasta. Mmmmmm.

Chop a good few onions and put them in a saucepan with a big glug of olive oil and the chopped rosemary. Put on a low heat and leave, stirring occasionally for about an hour or until they're golden, soft and sweet - don't try to rush it. Season and toss with your pasta of choice. Mix in some of the pasta water, if you like, before the pasta - it makes it more saucey. A good grating of parmesan, while not compulsory, finishes it off perfectly.

Green Aura wrote:Oh and with slow-braised onions and pasta. Mmmmmm.

Now that's one I'm going to (hopefully) remember when I harvest these umpteen onions that are all growing away at the moment.
Sounds delicious

Very finely chopped rosemary goes particularly well in olive oil cakes, just don't use too much.

Scattered on focaccia or added to regular bread dough makes for a tasty herby bread.

Boiled with some nettles and apple cider vinegar it makes a really invigorating hair tonic, good for clearing up dry scalps and any hair product build-up (it's supposed to promote hair growth too, but I couldn't possibly comment).

Oh yes, I use it in bread regularly. I like your hair tonic recipe - consider it nicked.

Less is more with Rosemary IMHO

doofaloofa wrote:Less is more with Rosemary IMHO

Not in my case yesterday.
I decided to make GA's onion pasta last night and as there were no quantities in the recipe I decided 2 large sprigs of rosemary ought to be enough. When chopped it was about a level tablespoonful.
The result was very nice and very oniony, but without a trace of rosemary flavour.
Next time I will quadruple the amount.

I think with dishes like this it has to be to personal taste. To 3 or 4 onions I'd probably use about 1 tbsp of dried rosemary. Cooked slowly enough all the flavours blend so there's no predominant taste just lots of yummy goodness.

I was weeding rosemary in a tunnel at a veg farm i work at

The fumes were quite over powering , and I stank of rosemary for the rest of the day
Maybe I O.D.'d