Rosemary is for Remembrance...but is also great with Potatoes.

I recently purchased a small Rosemary plant at my local farmer's market.  I use this herb a lot in cooking and have friends who have large bushes of rosemary growing wild in their yards.  This is a Florida friendly herb and the fragrance is heavenly.  My tiny plant is a mere 5 inches tall, but I am hopeful that with time and care, I can grow this tiny sprig into a large bush.

Rosemary has been used for cooking in the Mediterranean for centuries.  In Shakespeare's Hamlet, Ophelia declares that Rosemary is for remembrance.  It was used as a symbol of remembrance throughout Europe on important occasions such as weddings or significant ceremonies.  Its Latin name, Rosmarinus officinalis, means "dew of the sea."  The fragrance of this herb is wonderful.

I use it with lamb, beef, potatoes and chicken.  Below is one my favorite rosemary recipes from Cooks.com.  I will warn you that while they suggest a cooking time of 30 minutes; this takes an hour in my oven.  Though it's well worth the wait.

ROASTED NEW POTATOES WITH ROSEMARY AND GARLIC

8 red skinned potatoes, about 2 inches long, unpeeled, scrubbed 1 tbsp. fresh rosemary, chopped (1 tsp. crumbled dried) 1 tbsp. olive oil 1 tsp. salt Freshly ground black pepper to taste 2 lg. cloves garlic, coarsely chopped Preheat oven to 450 degrees. Cut potatoes in quarters. Place in bowl and add 1-1/2 teaspoon rosemary or 1/2 teaspoon dried. Pour 2-1/2 teaspoons olive oil over them. Using a rubber spatula, toss them until they are well coated and the rosemary is well distributed. Place them in single layer on heavy baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, turning every 5 minutes. In small bowl, mix garlic with remaining 1/2 teaspoon oil. Add to potatoes and continue roasting for 10 to 15 minutes or until potatoes are crisp and browned and easily pierced with fork. Transfer to serving dish, season with fresh pepper and remaining 1-1/2 teaspoon rosemary or 1/2 teaspoon dried. Serves 4.