As I said in my previous post, herbs not only add a wonderful flavor to foods but offer antioxidents and vitamins, too.
The next herb I am going to talk about is...
ROSEMARY
This native to the mediterranean region has narrow silvery=green leaves that are rolled so tight they resemble needles. Its soft pine-like fragrance endures better than most herbs when dried.
In addition to having anti-inflamatory and antitumor effects, rosemary's flavonoids may help keep LDL (bad) cholesterol from oxidizing, thereby preventing hardening of the arteries. The herb also works as aromatherapy; research shows it may help to improve alertness and memory.
Bake rosemary into bread or crackers; season apples or pineapples with rosemary before roasting them; or use in marinades for chicken or lamb.

COMING SOON...Parsley




Comments: 15
Rosemary is also my mother-in-law's name
Just a tidbit that has nothing to do with the herb
The neat thing about rosemary you can cut it in various shapes - like a mini Christmas tree.
I just cut mine and hang up a few bundles to dry from the curtian rod. But mostly we use it fresh - I use one of those rollerblade herb choppers which gets it nice and fine.
But when I do a pork roast I just place a few fresh branches on top of the roast while it's cooking.
I love rosemary! The herb that is! I like it on chicken or pork chops.
I see people growing this all over the place here. Wonderful stuff - my husband loves to cook with it.
I love rosemary, it's wonderful fresh picked and sprinkled on chicken before cooking.