Listen to Susan’s Rosemary Podcast
In this episode, Susan is talking about rosemary, one of the most beloved herbs of all time. She will tell you why the Egyptians used rosemary to preserve mummies, how it became a symbol of love and faithfulness, and what contemporary scientists are learning about its ability to help us preserve our memories.
Recipes from Susan’s Podcast
2 cups flour
¼ tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1½ tsp. sugar
2 tblsp. cold butter
¾ cup of milk
1 tblsp. fresh rosemary leaves, chopped very fine, or 1 tsp. crumbled dry rosemary
Sift dry ingredients together. Cut in butter with a fork or pastry blender. Stir in milk and rosemary, and mix together into a soft dough. On a lightly floured board, roll out ½” thick. Cut into 14-15 1 ½” circles or squares and place close together on a greased baking sheet. Bake at 400 degrees until lightly browned, about 20 minutes.
Rosemary and Garlic Potatoes
1 lb. potatoes, cut in half lengthwise, then into quarter-inch slices
3 garlic cloves, minced
¼ cup olive oil
½ tsp. salt
2 tblsp. minced fresh rosemary leaves or 2 tsp. crumbled dried leaves
pepper to taste
Turn on the oven to 350 and let it heat while you scrub a pound of potatoes and cut them in half lengthwise, then cut into quarter-inch slices. Mince three garlic cloves and put them into a quarter cup of olive oil, along with a half-teaspoon salt and a couple of twists of fresh pepper. Toss the potatoes with the oil. Put them into a baking dish and sprinkle on 2 tablespoons of chopped fresh rosemary leaves or 2 teaspoons of crumbled dried leaves. Cover and bake for 30 minutes, then take off the cover, stir, and bake for another 20 minutes, until the potatoes are nicely browned. Serves 4.
Refreshing Rosemary Massage Oil
Mix together ¼ cup of olive oil, a tablespoon of avocado oil, 2-3 drops essential oil of rosemary, 1-2 drops essential oil of lavender, and 1-2 drops essential oil of marjoram. Blend together and store in a clean dry container.
A Rosemary “Extra”
Chardonnay with Rosemary, Basil, and Garlic
Try this rosemary flavored wine as a marinade for fish or chicken, or use in a wine sauce, or as part of the cooking liquid for rice or beans.
3 sprigs rosemary
2 large basil leaves
2 cloves garlic, peeled, quartered
1½ cups Chardonnay
Wash herbs and place them into a clean pint jar. Add wine and cover. Store in a cool, dark place for at least a week, or until the flavor suits you. Strain and rebottle.
To learn more about rosemary, check out these links: