Rosemary herb

Part used of rosemary is their leaves. Rosemary is an herb that thrives in gardens in warmer climates and favors an alkaline soil similar to its natives Mediterranean.

It has long been renowned as a memory aid. It has a tonic effect on the nervous system and is good for circulation.

Handful of rosemary sprigs can be added to the hot coals directly before placing meat on the grill, to smoke in its delightful aroma.

This flavorful herb makes a remarkable jelly for roasted meats and warm bread and may be used as a glaze for sautéed carrot, peas or meats. It is also savory addition to breads and rolls, cheese spreads and butters.

Restaurants raised the bar on flavor when many started making their customary breads with rosemary and the herbs works well with all grains as easily as it does bread. Rosemary also lends itself to hearty fish stews, tomato-based pasta sauces, pizzas, and open-faced lamb, beef or chicken sandwiches. It has a very strong flavour though and should always be used sparingly.

Rosemary gets its taste and scent from essential oils such as cineole, camphor and camphene – eucalyptus-like aroma, and linalool, which produce the forestry, sweet element.
Rosemary herb