3 Common Herbs, 3 Uncommon and Tasty Uses (with Black Bean and Corn Salad Recipe)


| 7/8/2017 5:05:00 PM


We cooks tend to get into ruts and don’t even realize brilliant new culinary tricks hiding under our noses. Over the years, I’ve occasionally learned new ways to use some of my favorite herbs with delicious results.

Rosemary for Grill Seasoning

Take, for example, rosemary: This fragrant herb grows in most North American planting zones. In some cases, the plant resembles a bush more than a mere splotch of green in the garden. Some of the best ways to deal with an overabundance of rosemary is to dry it and store for use in the kitchen. However, one of the biggest flavor punches is obtained by burning up the excess sprigs.

rosemary bush

Rosemary bush gone wild

Start by cutting a few branches and then let them dry for a couple of weeks, or speed up the process by laying the sprigs out in the sun. Next time you fire up the barbecue, either gas or charcoal, get ready to produce a fragrant cloud of rosemary smoke. I throw a couple of 12-14 inch sprigs of dried rosemary on the coals about ten minutes before chicken, lamb, pork, salmon, or beef are finished cooking.



The flavor reminds of sunny days on Santorini Island eating some of the best lamb in the world scented with rosemary. Best thing is the rosemary doesn’t even have to be fully dry for this application. Sometimes I’ll even spray the sprigs with water so they don’t burn up too fast.



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