The #1 one product that just flies off the shelves at The Rosemary House is our very own ROASTMARY®.This is one of our original blends, it is by far our best seller for over 40 years. Rosemary, Garlic, Salt and pepper.

Use Roastmary on meats, poultry, fish to dazzle your tongue and impress your friends. Use it in mashed potatoes instead of salt (it does contains salt). And substitute Roastmary on bread instead of garlic when serving garlic bread with pasta, you will fall in love with this blend. 

Warning Roastmary is addicting, and you and your friends will love it. Great gift idea! Enjoy! Recipe sheet comes with the seasoning. 

Roastmary can be purchased in person at our shop in Mechanicsburg and through our online shop.  

Sold in 3 1/2 oz jars, 1/2 pound jars or 1 pound bags. 

This was one of the first seasonings on our shelves and it was, and still is, a winner! Our mother’s dearest friend Teresa Kuentz, was an excellent cook with an Italian heritage who always used garlic, salt, pepper and rosemary in her cooking. That winning combination formed the basis for this timeless seasoning. My mother (saving on the cost of long distance calls) would write to Teresa and ship a batch of the blend for tasting and tweaking. Teresa would then phone with an instruction – more rosemary, or less salt, or more pepper, and another batch would be made and sent off for the taste test, until finally, she had her dear friends stamp of approval. 

We are proud to say Roastmary has now been sold in all 50 states, 14 countries and counting. It’s perfect for chicken, pork roasts, baked potatoes, even garlic bread. We’ve been told it is delicious on everything except perhaps ice cream!

We honor these two remarkable women with their strong bond of friendship that has exceeded 50 years. They shared an amazing love and enthusiasm coupled with energy, inspiration, and creativity that spilled over into all their endeavors. We were blessed to learn life’s lesson’s from these amazing women.

Here are some of our favorite recipes using Roastmary

Roastmary Biscuits

2 C flour
4 t baking powder
½ t Roastmary
4 T shortening
¾ C milk

Combine dry ingredients, cut in shortening and blend in the milk.  Knead a few times. Pat out to ½ inch thickness and cut with biscuit cutter.  Bake 12-15 minutes at 450 degrees.

Roastmary Veggies & Potato Mash

1 small head cauliflower, cut into florets
1 small white onion, cut into large chunks
2 large garlic cloves (with skin)
1 Tbsp. extra virgin olive oil
1 Tbsp. Roastmary
2 lbs. small potatoes, peeled and cubed
2 Tbsp. butter
1 c. milk
chives and/or parsley
Toss prepared vegetables (cauliflower, onion, garlic) with olive oil and Roastmary. Spread vegetables on a sheet pan and bake at 425 degrees, approximately 20 minutes until cauliflower takes on color, but before it gets soft. While the vegetables are roasting; boil the potatoes until soft, drain, add butter, milk, and mash.
When veggies are cooked, chop the onion, peel & mince the garlic, and add them & the cauliflower to the mashed potatoes; stir & serve. Sprinkle with fresh chives or parsley if available.

Savory Beet Salad (Beautiful!)

Heat together:
1 C vinegar
1/2 small onion sliced thinly
6 whole cloves
1/2 C sugar
1 tsp Roastmary
Strain the above mixture over 2 Cup coarsely chopped cooked red beets. 
Serve on lettuce.

Roasted Cauliflower

1 large hard of cauliflower
2 Tbsp. olive oil
1 Tbsp. Roastmary

Preheat the oven to 500 degrees.  Cut fresh cauliflower into small florets.  Toss cauliflower, olive oil, and Roastmary in a shallow baking pan.  Roast for 12 to 15 minutes, or until tender. Serve Warm.

Pork Chops Roastmary

4 pork chops 1 inch think rubbed with 2 tsp. Roastmary. Place in skillet, add 1 cup water, cover and simmer until the water evaporates, about 45 minutes. Remove cover and brown chops. Add 1/2 c dry white wine and cook 1 minute more, turning the chops while the wine is evaporating.

Rosemary’s Roastmary Salad Dressing

Combine in a tightly lidded jar
2 Tablespoons wine vinegar 
6 Tablespoons olive oil
1 1/2 tsp Roastmary
Shake vigorously and serve on crisp greens. Lettuce combined with tomatoes, avocado, black olives is delicious and simple.

Easy Pizzas

Spread tomato or spaghetti sauce sprinkled with Roastmary on bread or muffins, sprinkle with cheese and broil. 

Stewed Tomatoes and Cabbage Roastmary

Using a larger pot, combine 1/4 head of thinly sliced cabbage, a 1 pound can of tomatoes, 2 tsp or Roastmary (or more to taste) and two bay leaves. Simmer for 20-30 minutes, remove bay leaves and serve.  YUMMY!

Bloody Roastmary

A jigger of vodka in a tall glass, fill with V-8, tomato juice or Clamato and a generous dash of Roastmary. A wedge of lemon and a garnish of a Rosemary sprig can be added.