Rosmarinus officinalis

• The flavour of rosemary is strong and unsubtle; it is not diminished by long cooking, so use rosemary judiciously, even in slow stews
• Used in Mediterranean cuisines and ideal with roasted or fried vegetables and olive oil, In Italy it is popular with veal
• Whole sprigs are good in marinades, especially for lamb and will give a subtle, smoky flavour when placed under meat or poultry being barbecued or roasted
• Older stronger stalks can be used as skewers for kebabs, or as basting brushes
• Great for foccacia and other breads
• Symbol of friendship, loyalty and remembrance in many parts of the world
• Improves digestion and circulation
• Leaves used to flavour meat (especially lamb)
  • Sausages
  • Stuffings
  • Soups
  • Stews
• Very small amounts - ground or powdered can be added to biscuits and jams
• Fresh sprigs can be steeped whole in vinegar, wine or olive oil to give a rosemary flavour to sauces and dressings