Wait until branches are at least 8” long before harvesting
Cut off last 1/4 section of branch, leaving behind 3/4 to continue growing
Strip or pluck leaves from harvested branch for immediate use, or to store refrigerated for up to two weeks
For long term storage (up to 1 year), hang harvested branches to dry for 10 days before stripping the leaves
Rosemary is native to the Mediterranean region and Asia, and gets its name from Latin “ros marinus” or “dew of the sea”. Rosemary was considered sacred to ancient Egyptians, Romans, and Greeks.
Rosemary produces small, fragrant leaves and flowers in beautiful shades of white, blue, and purple. Beyond its aesthetics, rosemary helps deter pests and acts as a natural sentinel in your Gardyn. Rosemary leaves have little nutritional value, but its fragrant oils and phytochemicals are strong in antioxidant properties, could potentially lower blood sugar, and have been known to improve brain health.
Rosemary has a piney astringent flavor, and aroma similar to tea and charred wood. Best used as seasoning for savory foods or meats, or prepared as an herbal tea. Blend with oregano and thyme as the foundation for a simple herbal seasoning.
1) Cook your pasta in salty boiling water until al dente.
2) While your pasta cooks, toast the panko, rosemary and a pinch of salt in a medium/large skillet. When the panko starts to brown a little bit, remove the mixture from the pan and set aside.
3) Wipe out the pan and add drizzle of olive oil, the collard greens, a few pinches of salt, the minced garlic and a good squeeze of lemon. Cook until the collard greens are mostly wilted (a few minutes).
4) Add the pasta, and toss with a small dab of butter, a squeeze of lemon, and some reserved pasta water if necessary to loosen it up. Finish with a drizzle of olive oil.
5) Remove from heat and toss with the rosemary-panko mixture, toasted almonds, a bit of lemon zest and a pinch of red pepper flakes. Taste, adjust seasonings.
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