Rosemary is one of the most aromatic and pungent of all the herbs. Its needle-like leaves have pronounced lemon-pine flavour that pairs well with roasted lamb, garlic, and olive oil. It is also a nice addition to focaccia, tomato sauce, pizza, and pork, but because its flavour is strong, use a light hand. You can use it to spike meat, poultry and game. Chop it and use in stuffings and sauces for fish, lamb or chicken. Remove leaves or sprigs after cooking. It is also a good source of iron, calcium, and vitamin B-6. Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth.
Did you know?
Rosemary is part of the mint family, together with Basil, Lavender, Oregano and many other herbs.
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