Rosemary is a culinary herb with a long history. In ancient Rome, it was believed to strengthen the memory and it has long since been associated with remembrance and fidelity. In Hamlet, Shakespeare wrote "ThereÂs rosemary, thatÂs for remembrance." In England a spring of rosemary was often included in bridal bouquets to symbolize fidelity. Fresh rosemary, best right from the garden, can be added to red meats, pork and chicken for its unique flavor. Top a roast with large sprigs of it, or stuff a roast chicken with several handfuls of it. Discard the sprigs after cooking  the flavor will have already been imparted to the dish, and rosemaryÂs needle-like leaves are a bit tough and chewy. To grow rosemary at home, itÂs easiest to start with small, nursery-grown plants. There are many different varieties, some growing tall and upright, others low and bushy. There are even prostrate varieties that will weep over the edges of a pot or retaining wall. All varieties are evergreen and most will bear tiny white or blue flowers intermittently. Rosemary is a tender perennial that will survive mild winters; further north it can be planted each spring and grown as an annual. Like most mediterannean plants, it needs good drainage and a hot, sunny site. To dry fresh rosemary, cut several sprigs and hang them upside down in a spot with good air circulation. The dried needles can be used in cooking or added to potpourris. They can also be added to a log fire for a burst of fragrance. In mediterranean countries, laundry was often spread out to dry on large rosemary shrubs. A fresh, mild scent was then transferred to clothing and bedding. If you have a rosemary plant of some size, try drying your pillowcases on it. To make rosemary tea, crush or chop a handful of leaves and pour two cups of boiling water over it. Let it steep for at least ten minutes, then strain it. The resulting infusion can be drunken, or can be used as a final rinse that will bring a lustrous shine to clean hair. If you live in a very cold climate, you can try bringing your potted rosemary inside for the winter, though it often will not do well. To maximize your chances of success, keep it in a cool, but very bright spot and mist it every day Here is a link that might be useful: How To herbs

I also think the pesto idea is the best thing to do. It really preserves the fresh taste of the basil. I make several batches of pesto throughout the summer. I then pour it into ice cube trays, freeze, and them pop them out into zip lock bags. You can use the pesto as a last minute ingredient in hundreds of dishes. My favorite way is just in a bowl with olive oil and some good crusty bread to dunk! Here is the recipe: 2 cups (packed) fresh basil leaves 1/4 cup olive oil Whir in a food processor or blender until fairly smooth. That's it!! A true pesto recipe has parmesan, garlic, and pine nuts, but I leave those out when I'm just wanting to freeze it.

Follow weissman's advice and get an oven thermometer. Provided the oven is coming up to temp, try starting your roast chicken off at 400 to 425 degrees (convection if possible) until you get most of your desired browning and then turn the oven down to 325 - 350 degrees (not convection if possible) until it is done. You will want to watch it closely in the beginning when it is at higher temp so that it does not over-brown or burn. Additional Tips: - Try to avoid opening the oven often and leaving it open for a long time (use oven light and check visually without opening), otherwise you can lower your oven temp which will prevent proper browning. - On many ovens, the pre-heat indicator is not accurate, so remember that when they beep or indicate that they have pre-heated, you actually want to give them an about an extra 10 minutes to fully pre-heat. - Shallower sided roasting pans and some space (at least 2 1/2"-3" between the bird and the side of the pan help promote browning. If the bird is really close to the sides of a tall pan, the moisture rising up right next to it may retard the browning process. - Lastly, it can help before roasting to pat the bird dry ( a wet bird will not brown as well) and rub the outside with a little butter or olive oil (I like a little olive oil infused with rosemary and garlic). If you have taken all of these steps and are still not getting proper browning, then there may be a problem with your oven. HTH - keep us posted.

Too bad you don't have a variable thermostat. Not all foods dry at the same temperature, especially herbs. Suggested temperatures for dehydrators with temperature control are: -herbs - 95-degrees F -vegetables - 125-degrees F -fruits, fruit leathers - 135-degrees F -jerkies - 145-degrees F. You will find suggested temperatures will vary with the manufacturer of the dehydrator or book authors. For herbs, you can use your oven with the light on. For more information, check out the National Center for Home Food Preservation. -Grainlady Here is a link that might be useful: National Center for Home Food Preservation - How Do I Dry...