Fun with Rosemary

San Francisco has had unbelievable weather this spring. I usually don't get obsessed with gardening until much later in the summer, but because of the beautiful weekends we've been having, I've already started planting and preparing for summer.

We do a lot of BBQing when the weather is nice, and my small little rosemary plant is almost gone from all the pork marinades we've been making. So, I decided to learn how to propagate a rosemary bush to get the herb garden ready for a lot of summer bbqs.

I took the trimmings from a neighbors herb plant that had plenty to spare. I decided on 6 sprigs in hoping that at least 4 take root. I peeled the leaves off the bottom half of each cutting so that only the stem was exposed. I then put them in water in matching mason jars, so they at least look nice while hanging out in my bathroom for a few weeks. 

Will write another post to keep you updated on whether or not this works. 

Now, I have a lot of rosemary and nothing to do with it!

Time for a little Martha Stewart. 

I peeled off the leaves and washed them thoroughly. Diced them a tad and mixed with olive oil. Then I poured the mixture into this adorable silicone ice tray. I often use garlic and rosemary together so I diced some garlic and added that to half of the tray as well. Then I filled the tray with olive oil until they were all even. I mixed each individual cube so that the rosemary and garlic were spread out before freezing, although this step isn't necessary. Put in the freezer overnight and voila! Rosemary and olive oil ready for cooking anytime.