Rosemary

branch of rosemary: Fresh rosemary on a white background

Rosmarinus Officinalis, also known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region.

It is a member of the mint family Lamiaceae, which includes many other herbs. The name “rosemary” derives from the Latin for “dew” and “sea” or “dew of the sea”. Rosemary has a fibrous root system. Historically used for strengthening the memory, is unforgettable.

Rosemary is used as a decorative plant in gardens where it may have pest control effects. The leaves are used to flavor various foods, such as stuffings and roast meats. You can use with cheese, duck, eggs, lamb, partridge, poultry, seafood, tomatoes, veal and vegetables. It has a strong,aromatic flavor. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood compatible with barbecued foods.

Here’s a quick tip, quickly rinse rosemary under cool running water and pat dry. Most recipes call for rosemary leaves, which can be easily removed from the stem. Alternatively, you can add the whole sprig to season soups, stews and meat dishes, then simply remove it before serving.

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