Question
I recently moved. In my old place, I had an abundant bush of rosemary, and I used it in a bread of my own creation, which involved sauteeing the rosemary (in butter) fresh off the bush and folding that rosemary butter into the bread dough.  Now I have no rosemary bush, and though I hope to get one going next spring, in the meanwhile I'd like to know:  is there a way to get essentially the same culinary effect from any rosemary that's available for purchase, and in particular from rosemary one buys dry in the usual herb/spice containers?  THanks for your counsel.

Answer
Andrew:
The rosemary varieties are many. You would have to select the names if possible. There are real piney scented ones and oily scented ones. The deep green ones are more oily  than the light green ones, which are more piney scented. Select by color if you can.Next year I suggest ou try the hardy one (hardy hill, which can take -10 & return next year) The other hardy one is (Arp) but more piney. My customers like the hardy hill for cooking. Prune i/3 from the top down on each branch every 3 weeks to keep it producing well. Fertilize with organic fertilizer at the same time. The seaweed/fish product is best. The liquid fish is second best. I noticed home depot/lowe's start carrying the fish product. The rosemary in the spice containers are probably the piney scented ones. When it is dried it is hard to tell, so you would have to depend on it's scent. Try a herb friend who has a fresh plant & willing to share some of it. Prune as I suggest above, but only 1 cutting now & a small pruning during the holidays.

Leroy