That’s really cute!

Hmm, our garden here is pretty well _all_ rosemary bushes...

Cute and so simple!

Oh, I like that! And my rosemary isn't frozen yet, maybe I can protect it until Christmas...

Annie

Pretty!!!! ...and I have loads of rosemary bushes!

Annie!!!! You have rosemary outside that survives the winter?? What kind?

Lovely!

Beautiful! And I'm jealous of everyone who has fresh rosemary!!! IF I could buy fresh rosemary here, that plate full would cost about $25. Maybe more! :p

Very pretty, and what a clever idea.

"IF I could buy fresh rosemary here, that plate full would cost about $25."

party_music, it could actually get pricey here if you had to buy quite a bit. Kind of like lemons. They never get that cheap here but lemon trees are everywhere. We can't even give them all away. It's been years since I've had to buy rosemary. They even use it for hedges in parking lots.

! IF I could buy fresh rosemary here, that plate full would cost about $25. Maybe more!

Yes, if you bought it by the bundle here it would be that much, but don't you have rosemary topiaries sold for mini-Christmas trees where you are? Those are much less expensive this time of year around here.

Good point, wirtersblock! In fact, I saw some mini rosemary topiary trees at Home Depot yesterday for $7.99. The only drawback I could see is the "branches" were somewhat short.

Water and fertilize it and it won't be a topiary for long.

I tried to grow it inside once, mine died. Needs supplemental lighting in winter. Or something. For a horticulturalist, I sure have a brown thumb when it comes to indoor plants . . .

Last winter I finally lost the big rosemary that had survived many Zone 6 winters. If I still had it, I"d definitely make that olive wreath.

I've also tried growing rosemary in and out. Doesn't like it either way. Sage however loves me. I've been growing it in a pot for years. Hey! I can use sage!!! lol!

I overwintered rosemary in the house for a couple of winters here in Zone 4 but it didn't survive indoors last winter. Didn't do anything different. But that might have been the problem--same soil, same pot.

I have lots of fresh rosemary too - good idea - thanks!

I can't overwinter it here in zone 5 either, and it refuses to grow inside. So, every spring I buy a seedling, plant it, it gets to be about 2 feet tall and then it freezes to death. Next spring I start again.

I just put a couple of green sprigs in the cassoulet today, though, so maybe I can wrap it or something and keep it until Christmas.

Annie

Love that caprese wreath, 2Many! Perfect for summer! Yes...the red items on the rosemary wreath are cherry peppers. The ones I use are pickled and mild. I think their red color and white from the bocconcini really make a difference. You could certainly use cherry or grape tomatoes, if desired. Also, I think serving the wreath on a white plate/platter sets it off nicely.

Another nice pretty red/white/green presentation for a holiday appetizer is to combine stuffed cherry tomatoes on a platter with spinach balls. I fill the tomatoes with an herb cream cheese.

Beautiful photos and great ideas. Thanks you two.

Thanks chloebud for the pickled peppers note... Ok, if no one else is gonna say it.. Peter Piper picked a peck of pickled peppers... and gave them to chloebud for her beautiful wreath presentation : )

Stuffed cherry tomatoes with spinach balls... please, please tell me what spinach balls are?! Recipe? You make me wish I had a kitchen and were putting all this together this year!

Peter Piper...lol, 2Many! This is the Spinach Balls Recipe. I got it from one of Susan Branch's cookbooks long ago. I love the make-ahead convenience of these.

Spinach Balls (from Susan Branch)

2 (10 oz.) pkgs. frozen chopped spinach, thawed
4 eggs, beaten
2 cups herb stuffing mix (such as Stove Top or Pepperidge Farm)
1/2 cup Parmesan cheese, freshly grated
1 garlic clove, minced
1 small onion, minced
1 tsp. dried thyme
3/4 cup butter, melted
Salt and pepper, to taste

Squeeze the liquid from the spinach ( use a ricer if you have one). Mix all the ingredients well and chill for 2 hours. Roll into 1-inch balls. Freeze on cookie sheet, and then store in plastic bags till needed. Thaw before baking. Bake at preheated 325 for 25-30 minutes. Serve warm or at room temperature.

Note: If you like, it can be a good idea to make one ball after mixing to bake and taste to check seasoning. I know someone who likes to mix in a pinch of cayenne...up to you.

Nope, LindaC, it doesn't usually overwinter, even though it's in a very protected spot. I've tried to wrap it, I've tried to mulch it, but eventually it gets below zero, the rosemary dies and it doesn't come back in the spring. Then I plant another one....

A seedling from the local nursery will grow about 2 feet tall, maybe a bit more, and I use it all summer, up until about December, longer if it's a warmer fall or late winter. By January, though, it's gone, so I have usable fresh rosemary from about May through December. I do pick some sprigs and put them in a jar with water in the refrigerator and I can stretch out the "season" for a month or so that way....

Annie

Annie, you don't need to refrigerate. This time of year I keep a small pinecone vase of rosemary clippings on the kitchen windowsill with my Santa collection. By the time I take Christmas down the rosemary has put out roots.

Chloebud, those spinach balls sound great! Would be nice to have in the freezer for nights I make soup.

Thanks, CindyMac, I'll try the kitchen window. Somehow I'm always looking for refrigerator space.

Now, with our crazy weather, it's going to be in the 40s this weekend, then the 20s by Monday, then back into the 30s by the end of the week. So.....the rosemary had better come inside, and it'll make the kitchen smell amazing anyway.

Annie

This is lovely. I have a couple pots of rosemary, a prone and an upright, that I bring indoors during the winter.