Has anyone else got a rosemary
bush that they planted when it was a normal-ish size and that‘s now gone
completely mental? What is more, I neglected to prune mine for years (this was
before I knew how to prune properly) and it’s grown to be a decidedly wonky
shape.
So in a bid to nudge it
towards a slightly more stable and bushy aspect, I’m having to chop off some
pretty huge branches. Simultaneously, I’ve been forced to expand my rosemary
processing repertoire a little. There’s only so many rosemary potatoes one
woman can eat!
And thankfully, an idea did
come along. Let’s hear it for...
...Rosemary Oil:
1. Chop up sprigs of rosemary
– stalk, needles, flowers and all. Spring is a perfect time to do this because
you get the added goodness of the flowers!
2. Pack it all tightly into a
jar or bottle.
3. Cover the rosemary with
good-quality olive oil.
4. Leave the oil to infuse for
a week or two.
5. Strain the olive oil... and
make sure to wring out every last drop of goodness from the rosemary debris.
Well that’s how I do it anyway. And
I've got to say, it's alright! Absolutely loving it as a fragrant salad
dressing at the moment... It’ll probably make a nice foodie present, too 😊.
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