Description
African wild rosemary, Eriocephalus africanus. SANBI identifies it as wild rosemary or wilde roosmaryn and lists it as indigenous to South Africa.
It has wonderfully aromatic foliage and has a long history of traditional use. It can also be explored as an indigenous culinary herb, although it isn’t the same plant as ordinary Mediterranean rosemary.
Wild Rosemary Potatoes
Ingredients
500 g potatoes
Olive oil
A small amount of fresh wild rosemary
Salt
Black pepper
Method
Chop the potatoes and toss with olive oil.
Finely chop a small amount of wild rosemary and sprinkle over the potatoes.
Season and roast at 200°C until golden and crisp.
Tammy’s tip: Start with a little. You can always add more herb. Removing it from 47 individual potato cubes is a significantly worse afternoon.
