"Lin" > wrote in message
.. .
> Jill wrote:
>
>> Don't have a "new" use for rosemary other than laying stalks of fresh
>> rosemary along a pork tenderloin (not the whole loin) with lots of
>> garlic. You can strip the leaves off and sprinkle it on thick cut pork
>> chops with garic. Oh, brush (either) with salt & pepper, too. I used to
>> have an artisan bread recipe that called for rosemary.
>
> I like to put a sprig or two in the water when boiling red potatoes. It
> imparts a nice bit of flavor without being overpowering.
>
> --Lin


There ya go None of my uses for rosemary seem "new". I use dill weed on
(drained) boiled potatoes with butter, rather than parsley, although I do
still enjoy parlsey'd potatoes. I love tarragon in soups, stews and even on
steaks. It's hard to say what herb uses are "new" to someone.

Jill