Rosmarinus officinalis

Rosemary is a dense, woody, evergreen perennial that originates from the Mediterranean, but has long been cultivated in mild climate zones in Europe and America. It has been cultivated in England since Roman times.

In the 9th century Charlemagne included rosemary in the list of herbs that should grow on the imperial estate in the work Capitulaire de Villes; in the late Middle Ages it was still used as a sprinkling plant or burned as an incense stick.

FLAVOR

Very aromatic, warm and peppery, resinous and bitter, with notes of pine and camphor. Nutmeg and camphor are present in the taste; it leaves a woody, balsamic and acrid taste in the mouth.

The flowers have a milder taste than the leaves.

USED ARE small needle leaves, twigs, stems, flowers.

PURCHASE AND STORAGE

Buy seedlings from a greenhouse or grow from cuttings, fresh sprigs are available in supermarkets and can be kept for several days in the fridge or in a vase.

It is available all year round, so there is little need for dry rosemary, although it retains most of its flavor, and the leaves can be easily crushed in a mortar.

USE IN COOKING

Rosemary's flavor is strong and indistinct, it is not lost after long cooking, so use rosemary with caution, even in slow-cooking recipes.

In Italy it is popular with veal, and in Mediterranean dishes it is used with vegetables fried in olive oil.

Whole twigs are good in marinades, especially for lamb, and placed under grilled or roasted meat or poultry will give a smoky, refined flavor.

Kebabs can be made with the older, stronger twigs, and they can also be used as a brush for coating roasted dishes.

Rosemary is good in cakes, crackers, focaccia and other bread types. Young sprigs can be used to add flavor to olive oil, milk, cream, syrups and desserts, or can be steeped in summer drinks such as lemonade. Frozen sprigs in an ice tray make a nice decoration for such drinks.

Crystallized rosemary flowers are very beautiful as a decoration.

ESSENTIAL FOR Herbes de Provence.

GOOD WITH apricots, cabbage, cream cheeses, eggplant, eggs, fish, lamb, lentils, mushrooms, onions, oranges, turnip, pork, potatoes, poultry, rabbit, tomatoes, veal, zucchini.

COMBINES WELL WITH bay leaves, chives, garlic, lavender, lovage, mint, oregano, parsley, sage, summer savory, thyme.