Rosemary whole

Description:
Rosemary was already known in the first millennium of our era. The intensely resinous and pine-scented herb tastes aromatically tart and is very popular in Italy and France.

Rosemary goes very well with marinades, pickles, meat stocks and red wine sauces and therefore has a natural affinity with meat. Italians like to season grilled lamb, game dishes of all kinds, roast veal, rabbit and sea fish with the herb. Rosemary also goes well with sweet pastries and is often used in combination with orange, lemon and olive oil. Incidentally, the needles are also suitable as an addition to barbecue charcoal to flavour meat and vegetables in the smoke.

Usage:
Rosemary has a very intense flavour and should therefore be used sparingly. Due to its thermostable properties, it can be added to food for a long time without losing flavour. It is better to use the ground variety for baked goods!

Well-known dishes:
Agnello con Rosmarino

Aroma/taste:
Distinctive resinous aroma, characteristic tangy flavour.

Harmonises with:
Savory, garlic, bay leaf, marjoram, sage, thyme.

Origin:
Morocco