Rosemary, Trendy “Bible” Herb and Ina’s Potatoes

pastedGraphic_2.pngI enjoy chatting with Matt Swaim on the Sunrise Morning Show/Sacred Heart radio on Thursday mornings. Today we talked about a favorite herb: rosemary.
If you bought a rosemary “tree” during the holidays, check out my tip for keeping it healthy, below.


Rosemary is an herb associated with Bible times but not mentioned specifically in the Bible.  

Nearly everyone had a “garden of herbs” which included  culinary herbs and other useful plants.  And a wild type of rosemary is one of the herbs associated with those times.  In medieval times it was burned to cleanse the altar. At one time rosemary was in every wedding, and at funerals mourners tossed fresh sprigs into the grave as a sign that the dearly departed would not be forgotten. 

Good herb for flavoring and to keep food save 

It was and was also used to keep meats safe, due to it’s antioxidant and preservative qualities. Rosemary helps prevent carcinogens from forming on grilled meats when it’s used in a marinade.

Rosemary has a pine-like flavor.

Yes, it also has tones of camphor and citrus. And going back to the old days, its antibacterial qualities made it a popular strewing herb to clean floors and sick rooms.

Shakespeare’s quote “Rosemary for remembrance” is well known. Is there some truth to that? 

There sure is, rosemary has a good effect on the mind, helping our memories, as well as helping reduce stress. And it helps blood flow to the brain.

Is Rosemary easy to winter over indoors and what about those rosemary “trees” seen in the grocery stores during the holidays?

Indoors, it likes a sunny spot with good drainage and circulation. Water when dry.  For those store bought potted rosemarys, pull the plant out of the pot. If it’s pot bound, just trim the roots all around a bit. Replant in the same pot, adding a bit of soil.




1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves 


Preheat the oven to 400 degrees F. 

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated.
Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for 40-60, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. 

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Remove the potatoes from the oven, season to taste, and serve. 

Photo fromIna Garten’s site.




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