In Love with Rosemary

By Lori Powell

I am in love with rosemary – the plant, the flavor and the look of it! Unfortunately I haven’t had my usual luck with growing this grand plant as I have had several of them die on me recently.

Rosemary plants need lots of water but only after they run dry. But if you’re not around…that’s where it all goes wrong! The plant will only take so much stress. Once is enough or if you are lucky, twice, with this beauty.

So this year I’ve lost about five rosemary plants and yes, I blame myself! When you live alone, it’s a challenge to keep plants hydrated. But I digress.

On to the love part! Fresh rosemary is unlike any other herb. It is actually a tree-like perennial herb with evergreen-like needles. It pairs well with, well in my estimation, just about everything (not technically true). It is bright, assertive in the best of ways, and distinctive.

Rosemary goes well with roasted potatoes; a marinade for lamb, beef or pork; in a mix of meatloaf or meatballs; and in stews.

Here’s a simple use for the grand herb, paired with the humble chicken.

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Roast Chicken Thighs with Garlicky Rosemary
Serves 1

½ teaspoon finely chopped fresh rosemary leaves
¼ teaspoon minced garlic
2 teaspoons olive oil
1/8 teaspoon each salt and pepper
2 chicken thighs on the bone with skin

Preheat oven to 425°F. In a small bowl, mash together with a fork or mortar and pestle the rosemary, garlic, oil, salt and pepper.

Transfer thighs to a foil-lined small baking pan and spread the rosemary mixture evenly between the skin and meat.

Roast thighs in middle of oven, until cooked through, about 20 to 25 minutes. To test, poke a knife into the thickest part of the thigh. When cooked through, the juices will run clear (not pink). Serve with roasted or baked potatoes and a salad.

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