Inspirations from a foodie, artist and landscaper: Rosemary

Author: Carrie Johnson; Published: May 10, 2011; Category: New Mexico Plants and Trees; Tags: Culinary and Artistic Inspiration, Gardens, Plants and Trees, Residential Landscape; No Comments

Rosemary, Tuscan Blue. Click on image to se other Rosemary varieties.

In this series of posts, I’ll be sharing my favorite uses for my favorite plants. Culinary uses, artistic uses and general landscaping uses.

Waiting for your newly planted tomatoes and cucumbers to grow? Stop twiddling your thumbs! You already have options from your own landscaping that you can use to make a great meal. What better way to welcome the warmer weather than to spark-up the grill?

Upright Rosemary (Rosmarinus officinalis) is one of my favorite plants—evergreen, unique form, fragrant and attracts bees/butterflies while blooming the lively purple flowers. I typically plant this guy next to an entrance, so you might gently brush by it and come away smelling lovely. It’s also a great backdrop to lighter green flowering plants such as Mexican Evening Primrose and Lambs Ear.

If you haven’t cut back your ornamental grasses yet (hint: you need to), here is a great showpiece for your table: cut some ornamental grass blades (Pampas, Maidengrass, etc) , 3 Rosemary branches, a hyacinth or winter jasmine branch, a small branch from the smoketree, and a few wisps of English ivy. Arrange in your favorite vase and add a simple lace ribbon. The look is very American Prairie; romantic and down-to-earth.

Rosemary is a fantastic accompaniment to poultry. I always throw in a large sprig when boiling a chicken to pick apart later for chicken salad or whatnot. It’s also a great way to skewer meat and veggies for a shish kebab (recipe below). Simply cut of some branches of mature Rosemary and with a rubber glove on, slide your hand down the branch to push off leaves and little branches. Don’t forget to save the leaves to dry and use another time. Use a knife or scissors to cut away any knots or wooden hang-ups that your meat and veggies might get caught on while skewering them. Since the branches are ‘fresh’ you won’t need to soak them in water like you would store-bought (dried) wooden skewers. But always ‘wash’ any herbs or flowers that you bring inside.

One of my biggest pet-peeves when it comes to the grill is a Chef’de’Grill who leaves his station in between checking, rotating, flipping. Stay on deck and watch that meat!

Grilling Marinade

Marinade for at least half an hour, then skewer meat and veggies. Assemble on Rosemary skewers with cherry tomatoes, red bell pepper, mushrooms, onion chunks and pineapple or apple.

Save marinade after assembling skewers, and add 2 Tbsp apple butter, brown sugar or honey. Baste shish kebabs with this mixture while grilling. Fantastic with cheese, herb risotto and cubed fruit.