|Hosted by ornamental rosemary|
My solution (and there must be others): rosemary-infused olive oil. Which has the added advantage of being pretty - I can have a clear glass jar of fresh sprigs of rosemary suspended in oil out on my kitchen counter, and after it's been sitting long enough, use it to drizzle rosemary flavor into or on anything that I think needs it!
Open thread! What are your favorite herbs? Do you have methods you love to use for them? Has anyone else run into the same dilemma with rosemary, and if so, what was your solution? Are there any herbs that you thought would be TERRIBLE in a particular dish, and were pleasantly surprised? Are there herbs you just hate, no matter what's done to them?
Monday Reminder! While I have fun coming up with pretty pictures and/or interesting “prompt” questions for open threads, you aren’t limited to those! These threads are open - go wild, talk about whatever moves you! (Just remember that this is still a safe space, please!)
And, like on all threads: please remember to use the "post new comment" feature rather than the "reply" feature, even when directly replying to someone else!