Rosemary
A classic herb used in a wide variety of cuisines. Rosemary has a strong flavour and should not be overdone. It goes well with pork, lamb, chicken, and shellfish as well as potatoes and carrots.
Rosemary is an herb in the mint family. It is native to the Mediterranean and is now produced in France, Spain and Portugal. Greeks believed Rosemary strengthened the brain and enhanced memory. Today it is used primarily in lamb, pork, chicken and rabbit dishes. Rosemary has a tea-like aroma and a pine flavour that blends well with garlic. Rosemary is also good with lighter fish dishes, tomato sauces and vegetables.
Rather than seasoning directly, many chefs place sprigs of rosemary on top of a dish as it cooks. Meats can be basted by dipping a rosemary branch in olive oil, then brushing over the meat. Rosemary is great when barbecuing, either thrown over coals to flavour the smoke, or used as skewers for kebabs.
Available in 25g jar.
