1. Winnie Nielsen says:

    Rosemary. The herb of remembrance whose lovely scent and flavor has filled gardens for centuries. I have some growing myself outside in my little Winter garden along with some flat leaf parsley. Cold hardy for this area, they seem as happy as can be and I love going out and snipping some of each to use in cooking. One idea I made up is to chop both parsley and rosemary into a fine dice, mix with olive oil, sea salt, and fresh ground pepper and then stuff under the breast skin of a roasting chicken and rub on top of the rest of the bird and bake. It gives the meat such a nice flavor and smells wonderful in the process.

  2. Cindi Johnson says:

    Rosemary…. my first experience with rosemary (conscious one anyway) was when I was in my early 20s at a backyard barbecue of someone ~ oh I don’t even remember them now, oops! But I remember the rosemary!!! I was admiring their huge grill laid out with enough chicken to feed an army when two ladies came out of the kitchen, one with a big stock pot of homemade barbecue sauce and the other with a tray covered with – branches?? The chief fire master explained it was rosemary and took a branch, dunked it into the sauce and used it as a brush to slather the barbecue sauce all over what ended up being a mighty fine meal. Naturally, I begged to be introduced to the wonderful plant that produced such intense flavor. Herbs are now always in my garden. Especially rosemary. Grow it, cut it, rub it, smell it, love it!

  3. Ah rosemary for remembrance! I adore rosemary, my favorite herb of all. Have a monster pot of it in my living room, scents the whole downstairs. Use branches of it for skewers when you BBQ.

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