Photo by Sarah Shatz

When we asked for your best ideas for rosemary, we had no idea how many delicious tips and recipes you had lurking up your sleeves! From savory marinades to pine-scented lemonades, we think you'll be inspired by your fellow cooks' creativity. At least one of the concepts below is sure to whet your appetite and ignite your imagination (or better yet, your stove!).

Here are some of your favorite recipes, tips, and techniques for rosemary (in no particular order):

Meat and Fish

• In a marinade for beef tenderloin or chicken with olive oil, white wine, and mashed garlic (from K Bell Cutshaw and Local Forkful Food Blog via Facebook), or for chicken only with lemon juice, olive oil, balsamic vinegar, garlic, red onion, and sea salt (from Sherry Hammons Stegall via Facebook)
• Tucked with loads of butter under chicken or turkey skin, or simply inside the cavity, prior to roasting (from Calie Calabrese Shackleford and Gavin Holden Jones via Facebook). 
• Mixed with olive oil and cracked pepper for a crust for lamb or pork loin, served with a sauce made with chicken stock, white wine, and a special ingredient: apple sauce (from The Wild Muffin via Facebook)
• Finely minced, then sprinkled on chicken cutlets coated with grated Parmesan (from Christina Scarmeas Marmor via Facebook)
• Stirred into honey mustard to coat tuna steaks before searing (from K Bell Cutshaw via Facebook)
• As a natural skewer for fish, chicken, or lamb (Alistair Reece and Peter Betancourt agree via Facebook)
• As a standout herb in spiced turkey burgers (from Elizabeth Jerrolds via Facebook)
• Stuffed with goat cheese in a hamburger, which is then topped with crisp bacon (from Lauren Hart Zucconi via Facebook)

Vegetables

• Roasted with beets, olive oil, and garlic (from Melissa Rae via Facebook)
• Sprinkled on whole carrots roasted with sea salt (from Wendy Jamerson Walter via Facebook)
• Added to roasted potatoes and garlic (Maggie Freshman, Nicole Wayne Mears, and Elizabeth Kochor agree via Facebook). Heather C Brewer (via Facebook) prefers her rosemary-coated potatoes baked as fries.

Pasta and Bread

• In a vegan alfredo sauce covering rigatoni, with sun-dried tomatoes, fava beans, and portobello mushrooms (from spuerini)
• In Rosemary Parathas (from panfusine)

Dips

• Generously infused in olive oil for dipping warm, crusty bread (from Saving Everyday via Facebook)
• Mixed into mashed cannelini beans with roasted garlic, olive oil, and lemon juice (from Jacqueline Deitch via Facebook)

Drinks and Desserts

• As a fragrant addition to blackberry crumble (from Maggie Moore via Facebook)
• In rosemary-scented lemonade (from Local Forkful Food Blog via Facebook)

Like these ideas? See more seasonal tips from your fellow cooks: How to Use Bok Choy.