Rosemary is an aromatic evergreen shrub native to the Mediterranean region. In medieval times, it was associated with fidelity & love, often woven into crowns, and worn by brides at the altar.
In the kitchen, Rosemary has myriad of uses. Poultry, lamb, beef, and fish are enhanced by its pungent flavour. Chefs know to crush dried Rosemary with a mortar and pestle before adding to their dishes to avoid hard bits in their food - and to bring out the amazing flavour. It pairs well with thyme, sage, parsley, pepper, garlic, and oregano. Try it with tomatoes, cheese, eggs, potatoes, squash, soups, and salad dressings.
In the kitchen, Rosemary has myriad of uses. Poultry, lamb, beef, and fish are enhanced by its pungent flavour. Chefs know to crush dried Rosemary with a mortar and pestle before adding to their dishes to avoid hard bits in their food - and to bring out the amazing flavour. It pairs well with thyme, sage, parsley, pepper, garlic, and oregano. Try it with tomatoes, cheese, eggs, potatoes, squash, soups, and salad dressings.
