Question
I am growing rosemary in a pot.... it is doing great and is about to flower. Do i pick the flowers off or let them bloom? I want it for culinery uses.

thanks a million

aileen

Answer
Aileen:
You may prune off the flowers after they have finished blooming and use as suggested below. Then prune 1/3 of the new growth off each branch every 3 weeks to keep a healthy and productive plant. I am including more rosemary info below.

CULINARY USE: Rosemary's aroma combines fir,
balsam and ocean air. The fragrance of the leaves has
been described as like tea or like a combination of pine
and nutmeg, while the flavor is somewhat peppery,
warm, spicy and resinous with a hint of bitterness. The
flavor has also been described as a cross between sage
and lavender with a touch of ginger and camphor. Its
tannin and camphor components give it a moderate
bitterness and pepperiness which are especially good
with foods rich in fat or with bland foods such as
potatoes or legumes. Rosemary is used mostly with
greens, meats and eggs and is excellent with tofu. Its
bold, assertive flavor is a natural with lamb, pork and
veal as well as with robust vegetables such as beets,
cabbage and beans. It's excellent in stuffings for poultry
and fish. Add it to bean, pea or mushroom soup and stir
it into stews. Rosemary butter is excellent on new
potatoes, beans, peas, spinach and zucchini. The
flowers, with a milder flavor, are also added to food
dishes. The flowers can be candied, preserved, or added
to jellies, honey, vinegar and wine. Because of its strong
flavor, rosemary should always be employed sparingly,
especially if dried, in which case it should first be soaked
in hot water before being added to uncooked foods.
When used in cooking, rosemary should be
added to the dish at the beginning so that its full aromatic
flavor can permeate the food slowly. Some cooks prefer
to place the rosemary in a firmly tied muslin bag before
adding it to a dish; others simply tie a bunch of
rosemary together and add it as it is. Oil of rosemary is
used to flavor candies, baked goods and liqueurs
the flavors to meld. Meanwhile, slice tomatoes in half.
Toss tomatoes with 2 tablespoons olive oil to coat.
Sprinkle with salt and pepper. Place tomatoes, cut side
down, in a shallow baking pan. Roast for 30 minutes.
Flip tomatoes over carefully. Spoon herb mixture evenly
over tomatoes and roast 30 minutes more. Serve
tomatoes garnished with oregano and rosemary flowers.
(Edible Flowers from Garden to Palette)

Fresh Berry and Rosemary Fool
1 cup whipping cream
2-3 Tbsp vanilla sugar
1 cup raspberries
1 cup blueberries
about 2 Tbsp rosemary flowers.
Begin to whip the cream; when the cream
begins to thicken, whisk in the sugar and most of the
rosemary flowers. (Reserve enough flowers to scatter a
few over each serving.) Continue whipping the cream
until it is soft and fluffy, but not quite stiff. Fold in the
berries and chill for 30 minutes before serving. Serve
the fool in elegant glasses garnished with the reserved
flowers. A piece of light sponge cake or a lady finger is
a nice accompaniment. (Flowers in the Kitchen)

Rosemary-Tangerine Liqueur
1 cup sugar
2 cups water
?cup fresh rosemary leaves, loosely packed
2 tsp tangerine zest
1 cup 80-proof vodka
?cup brandy

Leroy