Rosemary is for...
- To: m*@ucdavis.edu
- Subject: Rosemary is for...
- From: E*@agora.stm.it
- Date: Sat, 27 Nov 1999 23:8:14 ITA
Janet wrote:
>
Sorry to come late to this discussion, but I grow only one Rosemary. It is
> R.off - sits in a sunny corner - and is almost purely for culinary uses.
It
> looks good all the year round, I clip it to keep young growth coming, but
> leave it from late summer on so that it will clothe its branches with its
> lovely pale blue flowers late winter and spring.
>
> Its not a plant I enthuse about, but I would not be without it.
>
> I slip a piece into a cleaned fish before charcoal grilling it. And place
a
> couple of pieces into the baking tray when I 'hot roast' veg. Lovely.
>
> regards Janet
>
> Richard & Janet Blenkinship
> Crete
> Zone 10/11
>
>
> janetble@otenet.gr
>
----------------------------------and, let me add:
Rosemary has enough charm to ENTHUSE everyone, and once the magic
garlic/rosemary combination is discovered your 'rememberance' of this
Mediterranean herb will be with an eye to the future. You will want more
and more.
Try tossing potato wedges in just enough extra virgin (this is the first
pressed and has no additives) olive oil to coat them lightly. Spread over
a large flat baking sheet, sprinkle with salt and pepper and generously
tuck several sprigs of fresh rosemary into them together with a few garlic
cloves. Bake in a medium oven until potatoes are golden. >
This dish always tastes better with another Mediterranean produce...a nice
glass of dry wine (or two!!!!).
Buon appetito from Rome,
Helene Pizzi
Lecturer and Garden Writer
Rome, Italy
