Use extra rosemary sprigs to make flavored olive oil.
Mix it into softened butter and spread on your dinner bread.
Or mix it with Greek yogurt for a creamy sandwich spread.
Add it to the marinade when you cook chicken.
Maybe with a little sriracha, too?
Rosemary also knows how to get down with a good steak.
It does great things for most roasted veggies.
Try it on cauliflower.
Or potatoes. Potatoes love rosemary.
They love it with all their hearts and crevices.
Especially in a threesome with kale.
It's an excellent, sturdy herb for encrusting, either on vegetables...
...or on top of a piece of fish.
Rosemary twigs are generally superior to toothpicks, and should be applied in similar roles where possible.
Same goes for skewers.
Rosemary is on BFF terms with cheese in basically any format.
As demonstrated in these Parmesan cheese straws.
And this goat cheese mac 'n' cheese.
And these parm and prosciutto (!) crackers.
And this figgy ricotta sandwich.
Try throwing rosemary into almost any soup/stew/thing you eat for dinner.
It can make chickpeas and elbows taste downright exotic.
And make whatever's-in-the-pantry pasta seem totally planned out.
It's an herb that will play nice in lots of baked goods, both savory...
It even knows how to behave itself at breakfast.
Rosemary and butter get along well in lots of pastries, like this tart crust.
It's super easy to throw some in when you mix a crisp or crumble topping.
Add it to basically any lemon dessert and wow people with your herbal innovation.
You can even use rosemary as an ice cream mix-in.
Or infuse gelato with it from the ground up.
You can infuse simple syrup with rosemary and add it to all kinds of drinks.
Such as rosemary lemonade...
...a boozy rosemary-lemon sparkler...
...or this grapefruit and gin number.
Next level: Use rosemary syrup to step up your popsicle game.
If you prefer to skip the syrup and do a straight-up muddle, try the Rosemary No. 3.
Bonus option: Skip your mouth and just rub the stuff all over your hands/face.