Herbalicious Rosemary

Eating a large variety of plants is necessary for adequate nutrition.  Part of the reason for the colony collapse disorder killing millions of bees, is the lack of variety in their diet.  Eating only a select few plants, as most Americans do, will only offer you a few nutrients.

Herbs as well as contributing lots of flavor, have nutrients and properties that are healthful too.  Rosemary has anti-bacterial and anti-fungal properties, aids digestion, and is good for the memory/brain (McVicar, 1994).

Rosemary's fragrance brings to mind the memories of Thanksgiving stuffing, but is so much more versatile.  Warm, comforting, soup, grain, potato, and pasta dishes are made more mouth watering with rosemary.

Rosemary is a great herb for broke folks.  In the Spring buy a start at a garden center or grocery store, and grow it in a pot on your patio.  Clip what you need for your meal.  If your plant is getting large, snip off some twigs and dry in an open oven at about 70-90 degrees, or chop and freeze it.  Use as a flavoring in olive oil.  Place a twig in a bottle of olive oil to add a light aroma to any dish.

Try this:
Roasted Rosemary Potatoes
Ingredients
8 small or medium potatoes cut into about 1 inch cubes
1/4 cup of olive oil
1 large onion roughly chopped
1 Tbsp rosemary chopped (fresh or dried)
1 tsp sea salt
1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp granulated or powdered garlic
1 tsp dill weed or parsley
2 Tbsp tamari or soy sauce  OR  1 Tbsp vegetable boullion or brown miso dissolved in 1 Tbsp hot water
Optional add ins:
Uncooked fresh mini carrots or fresh broccoli florets
Or substitute sweet potatoes or cubed squash

Put all ingredients into 9X13 inch baking dish and mix until all the potatoes are coated and bake on 400 degrees for 45-50 minutes.  Enjoy the aroma...Aahh....

Warning: Never take too much of any herb. More is not always better.

Reference
McVicar, Jekka. (1994). Herbs for the Home: A definitive sourcebook to growing and using herbs. New York, NY. Penguin Group.