I have recently had a heavy influx of rosemary and a sage-hybrid in one of my backyard planter boxes. I have decided to do a little homework on what do with this surplus in order to not let any of it go to waste. Here are a few at-home recipes I have either already tested or plan to experiment with this weekend. Almost ANY herb can be used in these recipes in place of the sage and rosemary. Enjoy!
Rosemary Infused Simple Syrup
Uses: cocktails, tea, lemonade, baked goods, salad dressings…etc.
1 cup sugar
1 cup water
2-3 rosemary sprigs
Rosemary Lemon Chicken
Chicken (any cut or whole)
Extra virgin olive oil
Fresh Lemon Slices
Rosemary (pulled from the stem)
Salt & Pepper
Preheat your oven to 375 degrees. Take your lemon slices, garlic and rosemary and stuff under the skin of the chicken, if you are using skinless chicken breasts, simply make a cut in the center of the breast and stuff. Place in a baking dish, drizzle with extra virgin olive oil, salt, pepper and maybe a little extra lemon squeeze over the top. Place chicken in oven, let it cook for 30 minutes, then flip it and cook for another 15 minutes or until cooked in center. Viola- Rosemary Lemon Chicken.
Rosemary Garlic Bread
1½ tsp active dry yeast
1 cup warm water, 110-115F
2 tsp sugar
2 tsp salt
3 TB extra virgin olive oil
2½ cups flour
1 TB dried or fresh chopped rosemary
¼ tsp pepper
1 head of roasted garlic
extra olive oil for brushing on top and serving
coarse sea salt for sprinkling on top
balsamic vinegar for serving
clean water in spray bottle
-After dough is doubled, punch it down and shape into a rounded loaf. Using sharp knife, make a criss-cross design on top. Place rounded loaf on greased baking sheet. Cover up loaf with large mixing bowl inverted over it. Make sure bowl is large enough that it gives your loaf room to rise. Let rise until doubled again, approx 1 hour.
-After dough has doubled again, gently brush with olive oil, sprinkle with coarse sea salt and a bit more rosemary. Bake at 375F for 25-30 minutes, spraying loaf with water once during the middle of baking. Bump oven up to 425F and spray loaf with water again. Watch carefully – bake just until top is a nice golden brown, taking care not to over bake.
-Serve bread fresh and warm, with your favorite blend of good olive oil, freshly ground black pepper, and balsamic vinegar! Chewoutloud.com
Simple Rosemary-Sage Bath Salts
Rough-chop your herbs and mix in with your epsom salts, add a few drops of any essential oil you want for a little something extra, stir and put in a sealed mason jar. Add it to your next bath!
Herb Smudge Sticks
Cut some of your herbs in similar lengths, pack together very tightly and tie together with string made from a natural material (like organic cotton string). Lay them out somewhere dark and dry. Wait until herbs are completely dry to burn- usually 2-3 weeks.
Holding the “handle” of your smudge stick, light the end (a candle works best), being careful to avoid flyaway ends and falling embers or particularly combustible herbs. Hold the burning end over a clay bowl, ashtray, or other non-flammable container at all times. Allow the stick to burn for a few seconds and when it seems like it is going, carefully, gently blow or wave it to put out the flame. Allow the stick to smolder for a few minutes; never leave its attendance. To extinguish, smother or crush the smoldering end until it goes out. Try to avoid using this water as this can ruin the stick for further use. http://yougrowgirl.com/homegrown-smudge-sticks/
Homemade Herb Soap
Glycerin soap (sold at craft stores)
Assorted herbs of your choice
Food processor/blender or muddling tool
Glass bowl or measuring cup
Plastic spoon or scraper
Soaps molds – any plastic or cardboard container will do