Rosemary’s needle like leaves have a pungent resinous scent that infuses a rich flavour to food. Originally from the Mediterranean, it is widely used in French, Spanish and Italian cooking and is prized by the Greeks.
A cross between sage and lavender with a hint of camphor, it’s peppery, warm, spicy, and resinous with a hint of bitterness in flavor.
To chop rosemary, strip the leaves off the woody stem and finely chop. Whole sprigs of rosemary can be added to a roasting pan and removed before serving. Probably the biggest mistake people make when using rosemary is using too much. Rosemary mellows on cooking.
Use rosemary with lamb, steak, carrot, mushrooms, chicken, potatoes, game, beef and pate. Use in dishes featuring parmesan, chicken and tomato, use in fish, bean dishes or bread. Rosemary also teams deliciously with figs, apricots, plums, pears and apples.
Infused olive oil, spike the needlelike leaves into lamb for roasting. Add sprigs to dough for making scones, biscuits or focaccia
A source of B-complex vitamins, folic acid, pantothenic acid, pyridoxine.
A good source of the antioxidant vitamin; vitamin-C and potassium, calcium, iron, manganese, copper, and magnesium.