Once the scent of rosemary reaches your nose, you're taken on an imaginary holiday to the Mediterranean, quick as a whistle. The green, needle-like leaves of this Italian herb flavors vegetable and tomato dishes, and is also a delicious accompaniment to olive oil. Whether used in Mediterranean dishes or classicly cooked, rosemary is recommended for both seasoning and garnishing white meat like chicken or lamb.

The needle-like leaves of the rosemary plant give off a strong, aromatic resinous fragrance with notes of pine needles and camphor. The taste is underlined by a fresh, spicy note.

Tips & Preparation:
Rosemary can also be used for grilling - simply place a sprig of rosemary under the meat during grilling. You can also try sprinkling potatoes or pizza with rosemary, it will be a welcome change of flavor. Tip: The needle-like leaves should be crushed before use in a mortar. Rosemary should always be cooked so that its full flavor can develop. If you don't like the texture of the leaves, strain them after they are cooked to remove them from the dish.