Rosemary: What It Is For And What It Is Eaten With (plus Great Rosemary Recipes)

Rosemary is an evergreen shrub whose fragrant leaves are used in cooking and the beauty industry.

Rosemary is an evergreen shrub whose fragrant leaves are used in cooking and the beauty industry. Sprigs of fresh rosemary are dense, so you can plant sausages on them and grill them. The aroma and taste will be amazing! We tell you what else you can cook with rosemary and how the shrub is useful.

Essential oils, which contain rosemary, improve mood, relieve nervous tension and symptoms of depression, as well as headache and joint pain. Rosemary helps improve blood circulation and hair growth.

 

It is worth noting that rosemary should not be consumed in large quantities by people with kidney and heart diseases, as well as pregnant women. Rosemary is a diuretic and may increase blood pressure.

In cosmetology, rosemary is often used as a remedy in the fight against skin rashes, narrowing of pores and fine wrinkles.

Fresh and dried rosemary complement fish, seafood, meat and poultry dishes. Rosemary is an excellent spice for thick meat soups. The preparation of marinades and sauces is also not complete without this fragrant spice. Rub a sprig of rosemary in a few tablespoons of olive oil and you will get a fragrant oil dressing for salads. This oil can be poured over meat, poultry and fish before baking, it will be amazing!

Rosemary is best combined with parsley, black pepper, thyme, basil, marjoram, oregano. But, for example, rosemary is not put in the same dish with bay leaf, since they will not complement each other, their aromas are similar.

Chicken legs baked with rosemary

 

For cooking you will need:

1-1.2 kg of chicken legs; 3 art. l. olive oil; 2 tbsp. l. fresh chopped rosemary; 2 tbsp. l. lemon peel; 2 tbsp. l. chopped garlic; 1 st. l. freshly squeezed lemon juice; 2 tsp salt; ground black pepper.

In a deep bowl, combine olive oil, rosemary, lemon zest, garlic, lemon juice, salt and pepper. Rub the chicken legs with the marinade so that the meat is evenly covered with fragrant oil.

Put the chicken legs on a baking sheet lined with parchment paper and bake at 180 degrees for 30 minutes. Then turn the legs over and bake for another 25-30 minutes until fully cooked.

classic ratatouille

 

To prepare a fragrant vegetable dish you need:

300 g eggplant; 300 g zucchini; 1 kg of tomatoes; 2 onions; 2 bell peppers; 3 cloves of garlic; 50 ml of olive oil; 2/3 tsp provencal herbs; 1/3 tsp dried rosemary; salt.

Wash all the vegetables, remove the tails from the zucchini and eggplant, and the seeds from the peppers. Pour boiling water over half of the tomatoes (500 g) and remove the peel.

Let's start by making the sauce. For 2 st. l. olive oil, fry finely chopped onion, add a pinch of salt. Then add diced peeled tomatoes and sweet peppers, fry vegetables until soft.

Zucchini, eggplant and the remaining tomatoes (500 g) cut into circles no more than 5 mm thick.

Mix olive oil with Provencal herbs, rosemary, 2 pinches of salt and garlic passed through a press.

Spread the sauce evenly on the bottom of a non-stick baking dish. Salt the vegetables to taste and lay them overlapping, alternating, on the sauce: zucchini, eggplant, tomato. Pour the vegetables with fragrant oil, cover the form with foil and bake at 180 degrees for 30 minutes. Then remove the foil and bake the ratatouille for another 20 minutes.

Bon appetit!

Shrimps baked with rosemary and lemon

 

You will need:

800 g of peeled shrimp; 2 sprigs of rosemary; olive oil; 0.5 lemon; salt; freshly ground black pepper.

Put the shrimp in a deep bowl, add chopped rosemary sprigs, salt, pepper and mix.

Place the shrimp on a baking sheet lined with parchment paper and drizzle with lemon juice and olive oil.

Bake the shrimp at 220 degrees for 10-15 minutes and serve with your favorite side dish.

Baked fish with rosemary

 

For cooking you will need:

2 sea bass; a bunch of fresh rosemary; lemon; coarse salt; ground black pepper.

Clean the fish, remove the insides, rinse and rub with salt and pepper. Place 2 sprigs of rosemary and sliced ​​lemon into each fish.

On two pieces of foil in which you will bake the fish, put the remaining rosemary in the center, put the fish on top, wrap the foil tightly.

Bake the fish for 40 minutes at 180 degrees. Then the fish can be printed out of foil and allowed to brown a little.

Chicken drumsticks wrapped in bacon

 

For cooking you will need:

400 g of medium-sized chicken drumsticks; 40 g smoked bacon; a few sprigs of rosemary; 2 tbsp. l. lemon juice; 2 tbsp. l. olive oil; 1 st. l. mustard; salt; ground black pepper; bulb.

First, prepare the marinade. In a deep bowl, mix olive oil, lemon juice, mustard, salt and pepper.

Dip the chicken drumsticks in the marinade, add chopped onion rings and refrigerate for 4-6 hours.

Place an onion ring from the marinade, a small sprig of rosemary, and wrap in a slice of bacon on each drumstick.

Put the chicken drumsticks in a baking dish and cook at 200 degrees for 15 minutes. Then turn the meat over and cook for another 10-15 minutes.

Potato baked with rosemary

 

Great side dish for meat and poultry!

You will need:

1.5 kg of potatoes; 2 tsp vegetable oil; 4 cloves of garlic; 4 tbsp. l. crushed rosemary; 1 tsp salt.

Peel the potatoes and cut into large pieces, you can slices. Dry well with paper towels.

In a bowl, mix vegetable oil, chopped rosemary, crushed garlic and salt.

Toss the potatoes with the butter, place in a non-stick baking dish and cook for 30 minutes at 220 degrees.

Bon appetit!

Tell us in the comments how you use rosemary!