Rosemary is the ultimate herb. With its distinguishable smell and flavor, rosemary goes well both savory and sweet dishes. Pair it with meats like chicken, lamb, and pork, and fish including salmon and tuna dishes.
On the sweet side of things, rosemary simple syrup and the sprigs themselves make for great cocktails.
Rosemary, like many herbs, is not only taste but provides powerful nutritional benefits and is also great for aromatherapy. Plus, it makes for a hearty indoor potted plant!
Always go fresh! If you’re looking for superior flavor, the fresher the better. The sprigs should be visibly fresh, without yellow or dark spots, and a deep green in color.
Store rosemary in the refrigerator, either in the packaging you purchased it or in a slightly damp paper towel. Dried rosemary should be kept in a cool, dark and dry place. It will keep for around six months.
Make a herbal scrub with salt, rosemary and olive oil. Pulse in a food processor a few times and store in a airtight jar.
Use rosemary branches as skewers for meat when grilling or roasting.
When using rosemary to garnish cocktails smack the sprig between your hands to release its oils and aroma.
For soups and broths use rosemary in a bouquet garni (a bundle of herbs tied together in cheesecloth) for savory flavor and easy removal for serving.
Gently heat rosemary in oil to infuse its essence. If it cooks too long the oil will take on a woody grassy smell.
Add a sprig of rosemary to your pan when basting a steak with butter.
Stir together sugar, water (equal parts ) and rosemary and bring to a boil. Allow the liquid to cool and use this rosemary syrup in your summer cocktails!
Rosemary stimulates the immune system, increases circulation, and improves digestion.
Rosemary also has anti-inflammatory compounds that aid with asthma attacks.
Having a hard time focusing? Rosemary has demonstrated increased blood flow to the head and brain, which in turn improves concentration.
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