Description
- Botanical Name - Rosmarinus officinales / Origin - Morocco
- Flavor Profile - Earthy with a pine-like flavor. Goes well with oregano, thyme, marjoram, basil, garlic, black pepper, onion and lemon peel.
- Culinary Usages - Add flavor to grilled and roasted meats and vegetables.
- Cosmetic Usages - Brew strong tea for use in cosmetics for hair and skin.
- Aromatic Usages - Add to potpourri, herbal sachets and pillows.
Long recognized as a symbol of fidelity and remembrance, the pine-like aroma and flavor of rosemary is equally unforgettable. Compared to many other herbs, dried rosemary retains the full-bodied flavor of fresh rosemary, although you can expect it to be slightly less intense. The flavor of whole rosemary blossoms when added to grilled or roasted foods, especially chicken, lamb, potatoes, eggs and tomato-based soups and stews. In cooking, rosemary is used to flavor grilled, roasted and braised meats and vegetables. It is also baked into olive oil breads and flatbreads, including focaccia. Combined with caramelized onion and balsamic vinegar, rosemary adds a distinctive taste to a jam-like chutney traditionally served with roast beef.