Herb of the Month: Rosemary

Herb of the Month: Rosemary

By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner

This month’s featured herb is rosemary. This wonderfully aromatic Mediterranean herb can be used to add something special to everything from roasted potatoes to cocktails and desserts. These recipes are just something to get you started! For more information on this wonderful herb check out this video and sign up for a sample from the CRDL.

Four Thieves Vinegar

  • 2 cups Apple Cider Vinegar
  • 1 Tbsp Rosemary
  • 1 Tbsp Ginger Juice (or 1 inch fresh ginger, chopped)
  • ½ Tbsp Garlic Flakes (or 2 cloves garlic, chopped)
  • 1-2 dried hot peppers

Combine all ingredients in a clean glass jar. Shake to combine and allow to rest 1-2 weeks. Strain out solids.

Rosemary Chocolate Chip Cookies

These don’t spread much so I was able to get 1 dozen on each sheet.
  • 1 ½ cups All-purpose Flour
  • 2/3 cup Sugar
  • ½ cup Butter (softened)
  • ½ cup Chocolate Chips
  • 1 egg
  • 1 Tbsp Rosemary
  • 1 Tbsp Lemon Zest
  • 1 tsp Baking Powder
  • ¼ tsp salt

Break rosemary up into smaller pieces. A mortar and pestle works well for this. Fresh rosemary can be minced. Zest your lemon. Set the rosemary and zest aside. Combine flour, baking powder, and salt in a bowl, mixing well. Set aside. Preheat oven to 350°F.

These cookies are delicious!

Cream the butter and sugar in a stand mixer or with handheld electric beaters. Add the egg, rosemary, and lemon zest. Beat until well-combined. Slowly add the dry ingredients while mixing, the dough will be stiff. Mix in chocolate chips on low or fold in by hand.

Line a cookie sheet with parchment paper* and place dough evenly spaced in scoops of approximately 2 Tbsp. Bake for 10-12 minutes until bottoms are golden brown. Cool on cookie sheets or a cooling rack. (If you can stand to wait that is – we ended up sampling a few while they were still hot…) Makes about 2 dozen cookies.

*If you do not have parchment paper just use a non-stick cookie sheet.

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