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Step 1
Use the whole sprig or only the leaves. To remove the leaves, hold the top of the stem between your thumb and index finger. Use the same fingers on your other hand to strip the needles from the stem in a downward motion.
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Step 2
Soak longer stems in water for about 30 minutes and use them as skewers. Prepare your favorite marinated shrimp recipe, thread them onto the rosemary skewers and grill until the shrimp is opaque. It usually takes only a few minutes per side, depending on the size of the shrimp. It also works well with scallops and small pieces of meats and vegetables.
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Step 3
Chop the leaves for use in soups and stews. Rosemary has a strong and distinct taste that can overpower other flavors, so use it sparingly when paring it with other herbs. Experiment until you find the right combination.
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Step 4
Roast potatoes with garlic and fresh rosemary. Place about 1/4 cup of olive oil, several cloves of smashed garlic and some chopped rosemary leaves on a baking sheet. Toss some quartered new potatoes or other root vegetables with the oil, garlic and rosemary, and season with course salt and fresh cracked pepper. Roast at 450 degrees F for about 30 minutes.
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Step 5
Add a few sprigs of rosemary to the cavity of a chicken along with a small onion, 1/2 lemon and several cloves of garlic before roasting.
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Step 6
Place a few tablespoons of olive oil, several smashed garlic cloves and some chopped fresh rosemary leaves on a platter. As soon as you remove your favorite steak from the grill, place it on the platter. Turn it once to coat both sides with the oil and herbs and let it rest for a few minutes before serving.
