Description
Rosemary originates from the Mediterranean region, where its bushes can grow up to 50–200 cm tall. It’s the leaves that are primarily used. Essential oil, known as rosemary oil, is extracted from its leaves and flowering branches. Rosemary has a strong camphor scent and a slightly bitter taste, similar to pine needles. Rosemary essential oils are known to stimulate appetite. Due to its intense aroma, rosemary should be used sparingly – about 1 teaspoon per 1 kg of food, and it should only be added at the end of cooking.
HOW TO USE: Both fresh and dried leaves and young shoots are used in salads and meat dishes, especially roasts, as well as with fish, legumes, pasta dishes, and for flavoring drinks. Rosemary is also used in marinades. Rosemary pairs very well with parsley, but it’s practically never used with bay leaves.
MANASGARŠAS.LV TIP: Try making oven-baked vegetables, including potatoes, drizzled with olive oil and sprinkled with rosemary.
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