Rosemary plants....

daveomak · Aug 14, 2011

Mornin' all.........Here we have 2 rosemary plants......One is upright and has a more powerfull flavor.....the other is more "splayed" flatter growing and has a more mild flavor than the upright plant.....

Does someone know if I bought 2 different varieties ????

Now for the million dollar querie.....

Is there a method you use for storing, saving this wonderful herb that maintains the flavor throughout the winter.??...

Freezing...freeze drying....dehydrating.....freezing in ice cube trays....stripping the leaves and ??

I have tried to keep it indoors throughout the winter and have had zero luck keeping it alive....

I do not have a green thumb...the only things I can grow are things that grow like weeds.....if they live fine....if they don't...grow something else......Dave

squirrel · Aug 14, 2011

Hi Dave,

Yep, one is a prostate (not to be confused with prostrate LOL) variety that is more of a creeper and the other is upright.

http://www.magnoliagardensnursery.com/productdescrip/Rosemarinus_Pros.html

squirrel · Aug 14, 2011

Mine stay green all year so I get it fresh whenever I want it. I have heard of stripping the leaves off, putting some in an ice tray, add water and freeze. Then put ice cubes in a plastic bag and grab one when you need it.

africanmeat · Aug 14, 2011

I love herbs in my garden. fresh in to the pot for cooking nothing can beat it.good for you Dave

SmokinAl · Aug 14, 2011

I don't know how you can say you don't have a green thumb.

The garlic you grow is fantastic.

We've been trying to grow garlic here for several years with no luck at all.

But the rosemary stays green here all year like squirrel's does.

chef jimmyj · Aug 14, 2011

Chop up the leaves, add a couple of Tbs Chopped Garlic, a tsp of Ground Blk Pepper and a pinch Red Pepper Flakes. Cover with a Quart of 50/50 EVOO and Veg Oil. Heat slowly to 180*F allow to cool. Jar it up and stick in the Fridge. You will be growing more before it goes bad. Use as a Bread Dip, Roast Rub (add Salt), toss with Tater's and Roast to a Crispy Brown...The list goes on and on...JJ

daveomak · Aug 14, 2011

Squirrel said:
Mine stay green all year so I get it fresh whenever I want it. I have heard of stripping the leaves off, putting some in an ice tray, add water and freeze. Then put ice cubes in a plastic bag and grab one when you need it.

Gonna try that one on part of the plant.....

SmokinAl said:
I don't know how you can say you don't have a green thumb.

The garlic you grow is fantastic.

We've been trying to grow garlic here for several years with no luck at all.

But the rosemary stays green here all year like squirrel's does.

You might try Calif. early and late varieties..If you can figure out when winter is about, to start to plant it.....hahahahaha

Put the heads in the fridge for a month then plant it early winter..try several cloves weeks apart and see what happens.

africanmeat said:
I love herbs in my garden. fresh in to the pot for cooking nothing can beat it.good for you Dave

Home grown stuff is soooo good......

venture · Aug 14, 2011

Stay on top of those Dave. I bought one of those little buggers a few years ago. I knew nothing about different varieties. Brought it home in a one gallon container. It was a bush variety and tried to take over my whole yard! LOL Still great for seasoning, tho, and I never water it. It gets rain in the winter and a little water when my neighbor over waters and that is it. Very drought tolerant. I wouldn't be without it.

Good luck and good smoking.

scarbelly · Aug 14, 2011

Dave - I have had one growing in my yard for 17 years. Last year I filled 2 trash cans with clippings. Tried to give it to local restaurants and no one wanted it so I ended up tossin it. They are real hardy plants

chefrob · Aug 16, 2011

pretty hard to kill unless ya get a hard freeze........just dry them on a sheet pan with paper towels in the oven (off) with the light on. when dried, it will have a more intense flavor........sorta like garlic!

daveomak · Aug 17, 2011

Chef JimmyJ said:
Chop up the leaves, add a couple of Tbs Chopped Garlic, a tsp of Ground Blk Pepper and a pinch Red Pepper Flakes. Cover with a Quart of 50/50 EVOO and Veg Oil. Heat slowly to 180*F allow to cool. Jar it up and stick in the Fridge. You will be growing more before it goes bad. Use as a Bread Dip, Roast Rub (add Salt), toss with Tater's and Roast to a Crispy Brown...The list goes on and on...JJ

JJ, morning. That sounds pretty darn good......Would it be OK to filter out the "stuff" and save the oil only ??? or do the aromatics keep leaching into the oil ??? I'm printing that recipe and letting the bride read it. we'll see what happens from there

chefrob said:
pretty hard to kill unless ya get a hard freeze........just dry them on a sheet pan with paper towels in the oven (off) with the light on. when dried, it will have a more intense flavor........sorta like garlic!

Rob, morning. Well, 10 deg below on occasion. I'm thinking that will do it in. Dried rosemary from the store sucks........I haven't tried home dried though.... Hopefully it will be better.

Should I dry it on the stem.........or just dry the needles.........Anyone tested that thought ??????.....I guess I should do both as a test..........

I'll have to wait until the dehydrator is not full of garlic.......or combine the two in there and have garlic/rosemary combo......

I'm gettin' another cup of coffee.....Dave

chef jimmyj · Aug 17, 2011

Hey Dave, You can filter it, sure, but it does get stronger with age. Infact you can top off with more oil as you go and it will keep infusing for a while, like any thing old it wears out eventually. Just don't add more Rosemary or Garlic without Pasturizing at 180*F first. Use just oil for Salad Dressings. Just Herb/Garlic mix as a Rub and a bit of both with some good Parm Cheese for some killer GARLIC BREAD!...JJ

daveomak · Aug 17, 2011

Chef JimmyJ said:
Hey Dave, You can filter it, sure, but it does get stronger with age. Infact you can top off with more oil as you go and it will keep infusing for a while, like any thing old it wears out eventually. Just don't add more Rosemary or Garlic without Pasturizing at 180*F first. Use just oil for Salad Dressings. Just Herb/Garlic mix as a Rub and a bit of both with some good Parm Cheese for some killer GARLIC BREAD!...JJ

JJ.......Next month is my fall trip to Costco....wish I lived closer than 90 miles........Parmegiano Reggiano is ALWAYS on my list to get......that stuff is soooo good it is almost sinfull.....Our Italian friend makes baguettes sliced with EVOO, garlic rub, and parm....toasted............holy crap.....hor'devores to die for.

chefrob · Aug 17, 2011

dave, on the stem will take longer.............

daveomak · Aug 18, 2011

Chef JJ, mornin'....Bride did your recipe in hot oil. It's darn good.....the pasteurization process really makes sense.......thanks..

Chef Rob.... I'm gonna take your advice and dry some in the dehydrator....I think I can do better at drying this stuff than the "big" guys...it should come out better than what is in the store............

As for the rest of you that live in a part of the country where it grows year-round.......I'm not gonna say too much........

Anything I said would probably get me in trouble..........hahahahaha

Your help is always appreciated............Dave

chef jimmyj · Aug 18, 2011

Dave, You Are Welcome...

Just for any one interested...That Recipe will work with a Variety of Herbs and Blends. Infused Oils can cost a Fortune!

If you are in to SUN DRIED TOMATOES...I combine: 1C Red Wine Vineagar added to 3C Water and 1T Sugar, Bring to a Boil add 4 oz Bulk SD Tomatoes and steep 15 minutes off heat. Dry well, pressing between towels then pack in a Jar, alternating SD Tomatoes and the Hot Herb Oil mixture, topping with oil. Cover and Refrigerate. For a couple of dollars, in bulk tomatoes, you get a QUART of Oil Packed SD Tomatoes! These are good to go on Salads, Pizza or in Pasta. Roll into Fatties for flavor and a chewy Texture... Price the 4oz Tiny jars at the Grocery some time!

I have to say I never tried this with Cilantro. It's an interesting thought though...JJ

BTW...I would Post a good... Shrimp and Sundried Tomatoes with Pesto and Pasta, Recipe...But one of my Buddies here would post...

venture · Aug 18, 2011

The pasteurization is an important step. Lots of cases of botulism when people try to make infused oils and don't keep them refrigerated.

Good luck and good smoking.

chefrob · Aug 19, 2011

DaveOmak said:
Chef Rob.... I'm gonna take your advice and dry some in the dehydrator....I think I can do better at drying this stuff than the "big" guys...it should come out better than what is in the store............

i have no doubt.........just do it at low temps to ensure the oils remain.

daveomak · Aug 19, 2011

Chef JimmyJ said:
Dave, You Are Welcome...

Just for any one interested...That Recipe will work with a Variety of Herbs and Blends. Infused Oils can cost a Fortune!

If you are in to SUN DRIED TOMATOES...I combine: 1C Red Wine Vineagar added to 3C Water and 1T Sugar, Bring to a Boil add 4 oz Bulk SD Tomatoes and steep 15 minutes off heat. Dry well, pressing between towels then pack in a Jar, alternating SD Tomatoes and the Hot Herb Oil mixture, topping with oil. Cover and Refrigerate. For a couple of dollars, in bulk tomatoes, you get a QUART of Oil Packed SD Tomatoes! These are good to go on Salads, Pizza or in Pasta. Roll into Fatties for flavor and a chewy Texture... Price the 4oz Tiny jars at the Grocery some time!

I have to say I never tried this with Cilantro. It's an interesting thought though...JJ

Chef JimmyJ, mornin'........That recipe is on paper now......Bride has about 500 Romas coming on. I know she's making salsa and canned maters. There would be room for some dried ones too......Dave

chefrob said:
i have no doubt.........just do it at low temps to ensure the oils remain.

Chef Rob, Mornin'.......I was thinkin' 100-110......What were you thinkin'......I know the garlic really likes 110 or lower........or I lilke the garlic at 110 or lower would be closer to the truth.........Dave

chefrob · Aug 19, 2011

100-110 is pretty much like setting them outside here..........should be fine.

Rosemary plants....

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