I love this plant. I may be a little crazy, but I bring my rosemary indoors every fall so I can enjoy her throughout the winter . Here in Northern Utah it will not survive the cold. I have tried varieties that are supposed to tolerate the cold, but they have not, so I don’t take any chances.
The first sign of frost, I dig her up and plant her in a big pot and bring her into my dining area. This year I brought two plants in. Not that I really use them a lot for cooking, but love the stately tall stems and there is nothing better than brushing you hands against it to release that fresh clean aroma. It kinda brings the garden indoors and helps you through those long winter days.
Come spring though, it will want to be outside. On sunny winter days I like to take it out to a sunny porch for it to get some fresh air.
For all you meat eaters, here is a great recipe that you can use your rosemary
to make the most delicious pot roast and gravy ever.
- In a frying pan, brown your roast.
- Mix one package of Lipton onion soup and one can cream of mushroom soup.
- Pour mixture over roast.
- Take a handful of fresh ROSEMARY and THYME and place on top of the roast.
- Cover roast and bake at 325 degrees for 3 hours or cook in crock pot for 5 to 6 hours on high.
- Once the roast is done, remove all herbs and discard.
- Make a thick gravy off the drippings by thinning a bit with water, or depending on the consistency you may not need to add water.
This recipe is one of my family’s favorites.
If you live where it is cold and it hasn’t froze yet, go out and rescue your rosemary and bring her inside to enjoy!