Rosemary

Rosemary (Rosmarinus officinalis) is a herb with green, needle-like leaves. It is native to the Mediterranean region and Southern Europe, where it grows up to several metres bush with woody stems.

Rosemary is an antiseptic herb and it also strengthens the body. It is said that rosemary improves memory.

Rosemary leaves have a bitter, pine-resinous flavour. They are used for roast meats and fishes (especially the heavy and fatty one). It can be added to mushrooms, sauces (e.g. tomato sauce) and soups. Excellent with cooked vegetables (add a rosemary sprig to carrots cooked in water, just for a couple of minutes), and sometimes used with salads. It is an ingredient of pates and sausages and it’s very popular spice used for flavouring the game meats.

Rosemary likes… a potato – boil potatoes just a little bit, then arrange them in the roasting tin greased with olive oil and garlic. Sprinkle potatoes with rosemary and salt and mix it. Roast until it’s a little brown and crispy.

 

Best with: