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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.
Club House Rosemary Leaves complement lamb, pork, veal, sausage, poultry, oily fish, game, tomato sauce, vegetables, soups, breads and marinades. Rosemary is found in bouquet garni, herbes de Provence, and seasoning blends for lamb and Mediterranean cuisines. 1 tsp (5 mL ) Rosemary Leaves = 2 tsp (10 mL ) chopped fresh rosemary. Crush 3/4 tsp (7 mL ) Rosemary Leaves and add to 1 lb (500 g ) ground beef or lamb.
40 g, 855 g, 275 g
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