One of my rosemary plants has turned into a large bush and I’ve been using as much rosemary as possible in cooking and thought I would pass on some ideas to you…

Thread peeled shrimp or small chunks of zucchini, eggplant or cherry tomatoes (tossed in flavored olive oil) on rosemary twigs (to make a kabob) and grill. Push a few leaves between the skin and breast meat of a chicken before roasting. Toss small potatoes in oil, rosemary leaves, salt and pepper, then roast in the oven. Tie several rosemary twigs together with kitchen twine and secure it under your shower or bathtub spigot for an aromatic spa bath.

Filed Under: Kitchen Tips