Fresh Rosemary

For Hair:

- Herbal Hair Rinse: Steep rosemary microgreens in hot water to create a natural hair rinse. After shampooing, pour the cooled infusion over your hair to nourish and add shine.

- Herb-Infused Oil: Infuse a carrier oil (such as olive or jojoba oil) with rosemary microgreens. Use this oil as a scalp treatment to help promote hair growth and reduce dandruff.

- Hair Mask: Blend mashed avocado and honey with finely chopped rosemary microgreens. Apply this mixture to your hair and leave it on for 30 minutes before rinsing for a deep conditioning treatment.

For Diet:

- Salads and Appetizers: Add rosemary microgreens to mixed salads, grain bowls, or as a garnish for appetizers like bruschetta and stuffed mushrooms.

- Smoothies: Blend a handful of rosemary microgreens into green smoothies along with other leafy greens, banana, and your favorite milk for a nutritional boost.

- Sandwiches and Wraps: Incorporate in sandwiches, wraps, and paninis for a fragrant herbal note.

- Herb Butters and Dips: Mix into herb butters or creamy dips like hummus or tzatziki for a distinct flavor.

- Pasta and Risotto: Use rosemary microgreens in pesto sauces, as a garnish for risotto, or mixed into pasta dishes.

For Face:

- Herbal Steam Facial: Add rosemary microgreens to steaming hot water. Lean over the bowl with a towel over your head to let the steam open your pores, detoxify, and refresh your skin.

- Face Mask: Blend rosemary microgreens with yogurt and honey to create a soothing face mask. Apply evenly to your face, leave on for 15-20 minutes, then rinse off with warm water.

- Toner: Steep rosemary microgreens in witch hazel or rose water to create a natural herbal toner. Apply with a cotton pad to cleanse and tone your skin.

For Cooking:

- Salads and Appetizers: Sprinkle fresh rosemary microgreens over mixed salads, roasted vegetables, and appetizers for an aromatic touch.

- Main Dishes: Use as a powerful seasoning in grilled meats, fish, pasta sauces, soups, and stews.

- Side Dishes: Mix into mashed potatoes, grain sides, and roasted vegetable medleys to enhance flavor.

- Breads and Spreads: Incorporate into freshly baked herb bread, mix into compound butters, or add to creamy spreads like goat cheese or butter.

- Breakfast and Brunch: Mix into omelets, frittatas, or sprinkle over avocado toast for a robust, piney flavor.

- Beverages: Infuse in herbal teas, lemonade, or use as a garnish in cocktails or sparkling water.

RELATED RECIPES

Herbed Roasted Potatoes with Rosemary Microgreens

Ingredients:

• 4 large potatoes, diced

• 2 tbsp olive oil

• 1/4 cup fresh rosemary microgreens

• 2 cloves garlic, minced

• Salt and pepper to taste

  Directions:

  1. Preheat oven to 425°F (220°C).

  2. In a large bowl, toss potatoes with olive oil, rosemary microgreens, garlic, salt, and pepper.

  3. Spread potatoes in a single layer on a baking sheet.

  4. Roast for 25-30 minutes, turning halfway through, until potatoes are golden brown and crispy.

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     Rosemary Microgreens and Lemon Chicken Pasta

     Ingredients:

     • 250 grams pasta of your choice

     • 2 chicken breasts, sliced

     • 1/4 cup fresh rosemary microgreens

     • 1 lemon, zested and juiced

     • 2 cloves garlic, minced

     • 1/4 cup grated Parmesan cheese

     • 1/4 cup olive oil

     • Salt and pepper to taste

       Directions:

       1. Cook pasta according to package instructions.

       2. In a large skillet, heat olive oil over medium-high heat. Add chicken, garlic, and lemon zest, and cook until chicken is cooked through.

       3. Add cooked pasta, lemon juice, rosemary microgreens, and Parmesan cheese to the skillet.

       4. Toss to combine, and season with salt and pepper.

       5. Serve hot with an extra sprinkle of rosemary microgreens on top.

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          Rosemary Microgreen and Garlic Shrimp Scampi

          Ingredients:

          • 1 pound large shrimp, peeled and deveined

          • 3 cloves garlic, minced

          • 1/4 cup fresh rosemary microgreens

          • 1/4 cup olive oil

          • 1/4 cup white wine

          • Juice of 1 lemon

          • Salt and pepper to taste

          • Cooked pasta or crusty bread for serving

          Directions:

          1. Heat olive oil in a large skillet over medium heat.

          2. Add garlic and cook until fragrant, about 1 minute.

          3. Add shrimp, and cook until pink and opaque, about 3-4 minutes.

          4. Pour in white wine and lemon juice, and bring to a simmer.

          5. Stir in fresh rosemary microgreens, salt, and pepper.

          6. Serve shrimp scampi over cooked pasta or with crusty bread.