Dried rosemary has long, thin leaves that are a pale green color and are covered in a fine, white down. When dried, rosemary becomes very fragrant and has a strong, woody, pine-like aroma. It has a slightly bitter, astringent taste that is often described as being similar to a combination of pine, lemon, and mint.
Rosemary pairs well with a variety of other spices, including thyme, oregano, and garlic, and is often used in savory dishes such as roasts, stews, and marinades. It can be used fresh or dried and is often used to season meats, vegetables, and soups.
Rosemary is popular in many regions of the world, including the Mediterranean, where it is frequently used in traditional dishes. It is also widely used in European and American cooking and can be found in a variety of cuisines around the globe.
INGREDIENTS
Rosemary leaves
TASTING NOTES
Herbaceous, slightly bitter, astringent taste that is often described as being similar to a combination of pine, lemon, and mint
AROMA
Strong, woody, pine-like aroma
CHARACTERISTICS
Dried rosemary has long, thin leaves that are a pale green color
BOTANICAL NAME
Rosmarinus officalis
Try adding a pinch of dried rosemary to marinades, rubs, and sauces for meats, or sprinkle it over grilled vegetables for a flavor boost. It can also be used to season soups, stews, and casseroles, or added to bread and pastry dough.
“There's rosemary, that's for remembrance.” — from Hamlet, Shakespeare
(Spoilers follow!) The herb rosemary has long been associated with memory enhancement as is evident in Ophelia's mad but pointed rambling, after her father's death.
