Preparing fresh foods may be familiar to some of you, but for those of you with dusty spice racks filled with only the tasty basics like ground cinnamon and dried basil, you may not feel so confident using fresh herbs. Once you start cooking whole foods with fresh, aromatic herbs, you’ll never go back to dried.
Rosemary is one of my favorites, not only for its pine-scent and strong flavor, but because it is easy to prepare.
To remove the leaves from the sprig in a matter of seconds…
…pinch the stem, about 1/2″ below the top, between your pointer finger, middle finger and thumb (or whatever is comfy) and pull downward.
Pick the remaining leaves from the top of the sprig and remove any woody pieces stuck to leaves.
Chop, and use in all sorts of dishes like roasted vegetables and soups. Rosemary has a strong flavor so be sure to season to taste.
Try roasting some sweet potatoes with garlic, a pinch of fine ground sea salt and fresh rosemary. Yum.
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