Rosemary

Rosemary is a highly aromatic herb recognized by its narrow, needle-like leaves and strong woody fragrance. When dried, the leaves generally range from green to grey-green and maintain their characteristic elongated shape. Its flavour is intense, herbaceous and slightly resinous, with warm pine-like aromatic notes. The aroma becomes particularly noticeable when rosemary is crushed or used during cooking. Dried rosemary is widely used with roasted vegetables, potatoes, meat dishes, breads, sauces, marinades and seasoning blends. It is frequently combined with thyme, sage and other Mediterranean herbs. The dried leaves may be used whole or broken into smaller pieces depending on the culinary application. Rosemary's pronounced aroma allows relatively small amounts to provide a noticeable herbal character to savoury dishes and mixed seasonings.