Rosemary is no new kid on the block having been around in cooking for thousands of years. Native to the Mediterranean, rosemary’s most extensively used in French, Spanish and Italian cooking.
One of the most aromatic and pungent of all the herbs Rosemary’s needle like leaves have a pronounced bitter sweet lemon-pine flavour. Such an intense, fragrant aroma has traditionally been paired with roasted meats like lamb chicken pork and game roasted with garlic and olive oil where whole sprigs can be thrown in.
Rosemary is also a nice addition to focaccia, tomato sauce, pizza, but it's also suited to fish and bean dishes. Strip the leaves off the woody stem and chop into more delicate dishes or sauces.
The plant is an evergreen shrub, so the leaves are available fresh all year round. If you haven’t already why not add a pot of rosemary to your herb collection, kept in on a sunny windowsill, rosemary should always be on hand whenever you need to pep up your dishes.
These five rosemary recipes illustrate just how versatile this fantastic herb is. From bread to chicken and lamb and dessert rosemary is happy either in the background working with other flavours or taking centre stage. What could be more delicous than a rosemary roasted chicken. Have a look at what we have below:
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