{"id":13832,"date":"2013-10-06T13:40:11","date_gmt":"2013-10-06T17:40:11","guid":{"rendered":"https:\/\/www.glensfalls.com\/gourmet\/2013\/10\/cooking-rosemary.html"},"modified":"2017-07-31T13:23:14","modified_gmt":"2017-07-31T17:23:14","slug":"cooking-rosemary","status":"publish","type":"post","link":"https:\/\/www.glensfalls.com\/gourmet\/2013\/10\/cooking-rosemary\/","title":{"rendered":"Cooking With Rosemary"},"content":{"rendered":"

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Happy Sunday foodie friends! With the fall<\/a> herb harvest in full swing, I’ve heard a lot of people say that they don’t like rosemary.<\/p>\n

What? Is my typical response. I usually then continue on and say, rosemary is great in so many things! You’re missing out.<\/p>\n

After listening to many friends tell me why they don’t really like it, I have learned that most people don’t like it because they feel it is like eating pine needles.<\/p>\n

Here is a very simple way to solve that problem and begin to enjoy this delicious herb!
\nWe love cooking with fresh herbs from our garden, and rosemary is one of them.<\/p>\n

Many fresh herbs are easy to dry and great when used that way. Rosemary is a little tougher to use successfully. Here are a couple of ways to successfully cook with rosemary<\/b>.<\/p>\n

Simple Tips:<\/b><\/p>\n