Rosemary is not
diminished by long
cooking, so use
rosemary judiciously.
ROSEMARY
(Rosmarinus officinalis)
[Lamiaceae]
The flavour of rosemary is strong and unsubtle; it is not diminished by long cooking, so use rosemary judiciously, even in slow stews
It’s 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 woody stalks can be used as skewers for kebabs, or as basting brushes
Rosemary is a great addition to foccacia and other homemade breads
Symbol of friendship, loyalty and remembrance in many parts of the world
Improves digestion and circulation
Leaves can be used to flavour meat (especially lamb) but also work well with sausages, stuffing, soups and stews
Very small amounts – grounded or powdered - can be added to biscuits and jams
Use whole sprigs, or strip off leaves and chop