It’s About Thyme
by CHRIS WINSLOW
Rosemary is possibly my favorite herb. It is an essential seasoning in any chef’s pantry, and comes in an array of shapes, growth habits and flower colors. The most common forms are either upright evergreen shrubs (up to 3 feet tall), or low-growing groundcover plants. Their flowers can be pink or white, but most often they’re blue.
One of the latest varieties of Rosemarinus officinalis to filter into the nursery is called “barbeque rosemary.”
My first inclination was to rub a branch to see if it smelled like barbeque. Not in the slightest. Like most of the rosemary I’m familiar with, it had the fragrance of pine. What is unique to this rosemary, however, is its upright growth habit, and its long, straight stems. The stems clearly inspired the name… because they make perfect barbeque skewers.
All the chef/gardener needs to do is cut off 12 inch sections from the plant. These herbal skewers will release special aromatic and savory essences into the food as it cooks, and are perfect to use as shish kabob sticks or as pins for butterflied meat and poultry. They will transform your ordinary barbeque food into succulently infused delicacies.
Barbeque rosemary is easy to grow. Just plant it in a sunny location with good drainage and it will flourish. When mature it will reach a height and width of 3 to 4 feet. It is evergreen, winter hardy, and fairly drought tolerant. Another plus? Deer won’t touch it.
Let’s fire up the grill!
