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Rosemary is grown for ornamental and culinary purposes. It is harvested for its leaves, both dried and fresh and for its volatile oil. It is highly aromatic and releases aromas of pine, menthol and pepper. Those aromatics translate directly into its flavor profile, making rosemary one of the most powerful stand alone herbs in the kitchen.
Rosemary is available year-round.
Rosemary, like many other herbs, is a member of the mint family. It is a woody perennial that grows in erect upright bushes producing thick, offset evergreen colored sticky needles, a condition that occurs from the sap that is produced from the plant's stems and branches. The plant blooms flowers in warm weather climates ranging in colors of white to pink and purple. Continual harvesting can prevent over blooming.
Rosemary is a hearty, woody and oily herb that may be used fresh or dried. Infuse oils, sauces and syrups with whole rosemary. Pair with hearty stews, meats, fresh cheeses, breads, dried fruits, lame, game meats, poultry and root vegetables. Add whole sprigs to grills or use longer branches as skewers for shrimp and vegetables. To store, keep cool and dry until ready to use.
Recipes that include Rosemary. One is easiest, three is harder.
|Radiate Food Vibes||Rosemary-Matcha Iced Tea Lemonade|
|The Chic Life||Rosemary Garlic Farro with Chickpeas|