Rosemary

Rosemary is an aromatic evergreen herb native to the Mediterranean, whose fine needle-like leaves resemble conifer needles. It has a powerful, fresh, pine-camphor aroma with resinous, slightly peppery, and citrus notes, so it is one of the most expressive and best-loved aromatic herbs of European cuisine.

Rosemary goes remarkably well with meat, especially lamb, pork, chicken, and game, wonderfully setting off their flavour and aroma. A classic combination is rosemary with fried or roasted potatoes. It is also added to grilled vegetables, focaccia and other baking, sauces, marinades, and bean dishes, and used to flavour olive oil and vinegar. Thanks to its strong, persistent aroma, rosemary withstands long heat treatment wonderfully, so it is often added at the start of cooking and used in slow-simmered dishes. A sprig of rosemary can be put in whole (and then removed) or the leaves finely chopped. This herb suits both fresh and dried. Besides cookery, rosemary has long been prized in aromatherapy and folk medicine. This classic Mediterranean herb is an indispensable helper of the cook, giving dishes a bright, fresh, recognisable aroma of the sunny south.