Rosemary 2in Plants


TYPE: Herb

VARIETY: Rosemary

AVAILABILITY: July- September

FLAVOR: Tea-like aroma, pine flavor

USE: Can be consumed raw or cooked


GROWN BY: Student Vegetable Field

PROCESSING: Washed, santitized


Planting Instructions

Plant in an area where there is full sun exposure

Space the plants about 2-3 feet apart

Ideal soil is well-drained with a pH of about 6.0-7.0

Water regularly, but careful not to over water because it is prone to root rot



SHORT TERM STORAGE: Store in loose plastic bag in refrigerator crisper drawer

LONG TERM STORAGE: Dehydrate. Freeze in ice cubes in water.



Skillet Rosmary Chicken


3/4 pound small red-skinned potatoes, halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary, plus 1 tablespoon leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tablespoons extra-virgin olive oil

4 skin-on, bone-in chicken breasts (6 to 8 ounces each)

10 ounces cremini mushrooms, halved


Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

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Rosmary Olive Oil Quick Bread with Bittersweet Chocolate


3/4 cup spelt flour (or use an equal amount of all purpose flour)

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

1/2 teaspoon ground coriander

3 eggs

1 cup olive oil

3/4 cup milk

2 tablespoons chopped fresh rosemary

5 ounces bittersweet chocolate, chopped into 1/2-inch or smaller pieces

Rosemary sugar


Arrange an oven rack to the middle position and heat oven to 350 degrees.

Lightly coat 4 small loaf pans (5" x 2") or one regular loaf pan with olive oil. Place the pans on a baking sheet. If using a single loaf pan, you can skip the baking sheet.

Put the flours, sugar, baking powder, salt and coriander in a large bowl. Use a whisk to blend the dry ingredients.

In a separate bowl, whisk the eggs thoroughly. Add the olive oil and whisk together. Add the milk and rosemary and mix again just to blend.

Pour the wet ingredients over the dry, stirring gently to combine. Stir in the chocolate until evenly distributed.

Divide the batter among the pans and smooth the top. Sprinkle tops evenly with some Rosemary Sugar, about 2 teaspoons each, or regular sugar mixed with 1/2 teaspoon chopped fresh rosemary.

Bake for 25-30 minutes for small loaves; 45- 50 minutes for standard loaf or until the tops are domed and a skewer inserted in the middle of the loaves comes out clean.

Cool on a rack before slicing either warm or cool.

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