Spring seems to be on hold as cold temperatures persist in Illinois. But I am beginning to think about my herb garden.
I recently read that Tansy is a deterrent for Japanese beetles. I have seeds to plant, hoping that it will help get rid of the throng of beetles I have seen the past couple years. I have also read that tansy is invasive–so I will have to plan carefully where I plant it.
My rosemary plant seems to have survived the winter in a sunny window, but it is looking somewhat listless. It needs more sunshine! I am hoping it will revive.
When we were in New Mexico in March the rosemary bushes were in full bloom. New Mexico has the perfect climate for this herb.
I have become particularly fond of rosemary and enjoy the legends about it. A story in Spain claims that the Virgin Mary was fleeing from soldiers on her way to Egypt. She spread her cloak on a rosemary bush and hid behind it. When she lifted her cloak the flowers had turned blue.
Fresh rosemary has many uses. I like to make Rosemary & Thyme potatoes. When ever I am adding fresh herbs to a recipe I mince them into little pieces. Here is my recipe:
Potatoes with Rosemary and Thyme
2 teaspoons fresh thyme leaves, minced
2 teaspoons fresh rosemary leaves, minced
¼ teaspoon salt
1 Tablespoon lemon juice
3 Tablespoons olive oil
5 medium size potatoes
Combine the thyme, rosemary, salt, lemon juice and olive oil.
Peel potatoes and steam them until fork tender. Place the potatoes in a large bowl and cut each potato into several pieces. Pour the herb & oil mixture over the potatoes and cover. Allow the potatoes to marinade like this for 2 hours or even overnight.
Spread the potatoes on a jelly roll pan or a rimmed baking sheet. Bake uncovered at 425° for 30 minutes.
I came across this site with 39 ways to use rosemary.
Do you have a favorite recipe with rosemary? Have you had any experience with tansy?