Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game, but it's also suited to fish and bean dishes. Its shrub has light blue or pink flowers and dark green, needle-like leaves that are silver on the underside.
Originally from the Mediterranean, rosemary is most extensively used in French, Spanish and Italian cooking. Rosemary was prized by the Greeks for being good for the brain, and is also known as the herb sacred to friendship.
How do I get Rosemary ready to use?
Whole sprigs of rosemary can be added to pieces of meat or roasted vegetables and removed before serving. During the roasting process, rosemary leaves tend to fall from their stalk and so will need to be strained out.
To chop rosemary, strip the leaves off the woody stem and dice them very finely as they are quite tough. Similarly, crush dried rosemary before using it as the herb becomes even more brittle when dried. Rosemary can also be included in a bouquet garni.
What about keeping Rosemary?
Keep in the fridge in a tightly closed container or plastic bag. Fresh rosemary will keep for several weeks.
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game, but it's also suited to fish and bean dishes. Its shrub has light blue or pink flowers and dark green, needle-like leaves that are silver on the underside.
Originally from the Mediterranean, rosemary is most extensively used in French, Spanish and Italian cooking. Rosemary was prized by the Greeks for being good for the brain, and is also known as the herb sacred to friendship.