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A fresh, pinewoods flavour; considered a symbol of remembrance, rosemary is the dried leaves of the evergreen Rosmarinus officinalis. The slender, slightly curved leaves resemble miniature curved pine needles. Normally hand harvested, the Rosemary plant grows about 2 to 3 feet tall and is very hardy as it grows under harsh mountainous conditions. Learn how rosemary tastes, how to use rosemary and rosemary recipes below.
The name “rosemary” comes from Latin, translating to “dew of the sea,” and has been used in cooking since at least 500 B.C. This fragrant, needle-like herb is native to the Mediterranean region but is now grown around the world. It is used in traditional Mediterranean cuisine, and is used when roasting meats, vegetables and in making herbal teas. Rosemary is found in bouquet garni, herbes de Provence, and seasoning blends for lamb.
Rosemary is part of the mint family and originates evergreen trees. It has a pungent, fresh, bittersweet, lemon-pine flavour. Its flavour is so present that you may not need many other herbs or spices in your meal.
Rosemary has a pine-like aroma which changes when cooked with other foods. When roasted with meats or vegetables it produces a distinct mustardy scent.
UPC Code (Size)
066200011758 (40 g)
6620003109 (855 g)
066200912925 (275 g)
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