An Abundance Of Rosemary...

It started out simple enough, purchasing a small rosemary plant. I imagined having a little herb garden outside the back gate with everything I needed for a "kitchen garden." I planted it in the center of the little plot as a "focal point" as I love rosemary. I had also planned on planting sage, thyme, and some other herbs around it. Then it started growing! I did not plant the other herbs soon enough and my rosemary literally started "branching out." I was so happy to see it grow that I just let it continue. It grew and grew and I kept allowing it. What's more, I planted 2 more rosemary plants of the same small size in 2 more areas and they have become very large as well. Needless to say, I have no room for any other herbs in this area and I have more rosemary than one person could ever use. If your rosemary has gotten out of control as well, and you find yourself in search of ways to use it, here are a few ideas.

Rosemary is an energizing herb. If you find yourself in need of a little lift, simply cut some rosemary springs and place in little vases of water around your home. The aroma will captivate you in no time. If you have flowers to add to your arrangements, all the better!

Cleaning
Boil a handful of rosemary in two cups of water for 10 minutes to yield an antiseptic solution for washing bathroom and kitchen.

Rosemary Shortbread Cookies
Ingredients:
1 1/2 cups unsalted butter
2/3 cup white sugar
2 tablespoons chopped fresh rosemary
2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons white sugar for decoration

1. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour, salt and rosemary until well blended. The dough will be soft. Cover and refrigerate for 1 hour.
2. Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
4. Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.