Rosemary symbolizes remembrance in the herbal lore of Western European cultures; we have inherited that lovely connotation for this ubiquitous and unforgettable herb. Numerous varieties are grown successfully in our part of Texas, with the upright ones favored for culinary qualities and their prostrate kin for landscaping. (“Prostrate” in this case being something of a misnomer since we find two to three-foot mounds sometimes developing in our climate!)
Among the upright varieties, Hill Hardy, Arp, and Gorizia are stand-outs, but numerous cultivars are desirable for seasoning.
Tips for growing: Rosemary thrives in four to six hours of sun, well-draining garden soil, low levels of fertilizer, and moderate water.
Proper cutting-back is essential for maintaining any rosemary — frequent trimming produces new tender growth, excellent for the kitchen. This approach also keeps the plant from becoming overgrown and scruffy-looking.
Rosemary Recipe, thanks to Chef Chris Crowder:
ROSEMARY AND BLUE CHEESE TRUFFLES
8 oz. Cream Cheese softened
1/2 cup Monterey Jack Cheese, shredded
2 tsp. fresh Rosemary leaves, chopped
3 oz. Blue Cheese
Toasted cracker crumbs to coat.
In a bowl, combine the cream cheese, jack cheese, and rosemary. Cover and chill for about 1 hour. Cut the blue cheese into small cubes and wrap 2 teaspoons of the cool cream cheese mixture around each blue cheese cube. Finally, roll the cubes into the cracker crumbs and refrigerate for 4 hours or until ready to serve.