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What to do with rosemary

Rosemary is native to Mediterranean coastal areas and that’s where it gets its name. It’s botanical name means "dew of the sea’’. Folklore always associates rosemary with memory in some way- as an aide to help students, as a funeral flower so the loved one would not be forgotten, at a wedding so the bride would remember her vows. (no mention of the groom). An interesting use for stiff sprigs is as a basting brush when grilling. It can be used as an herbal tea, and especially compliments root vegetables.

ROSEMARY ROASTED CARROTS

1 lb carrots peeled and cut into 2 inch pieces
1 head garlic broke into unpeeled cloves
1 Tbl. Olive Oil
2 sprigs fresh or 1TBl. dried rosemary
salt and pepper

Preheat oven to 450 degrees. Toss all ingredients in a roasting pan . Roast for about 20-30 minutes until browned , stirring occasionally.

ROSEMARY AND OLIVE OIL CAKE

4 lg eggs
3/4 c. sugar
1/4 c. lemon juice (opt)
2/3 c olive oil
2 Tbl. fresh rosemary, finely chopped
1/12 c. flour
1 Tbl. baking powder
1/2 tsp. salt

Preheat oven to 325 degrees. Grease a 10 inch loaf pan. In a mixing bowl, beat eggs and sugar until foamy and pale yellow. Add lemon juice and rosemary. Slowly drizzle in the olive oil. In another bowl whisk together the dry ingredients and add to the first bowl mixing slowly. Pour batter into prepared pan and bake for 45 to 50 minutes or until golden brown and an inserted toothpick comes out clean. Remove from pan to cool.
Note: This cake stays moist if wrapped tightly. I reduce the sugar to 1/2 cup and add the lemon juice.