Rosemary

Botanical Name: Salvia rosmarinus

Flavor: Aromatic, Woody, Peppery, Earthy, slightly Bitter, with notes of Pine, Lemon, and Mint

Origin: Tunisia

Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Eggs, Legumes, Vegetables, Rice, Fruit, Cheese, and Baked Goods

Description: With its potent and invigorating fragrance of pine, earthiness, and herbaceous notes, Rosemary lends its distinct flavor and aroma to both sweet and savory dishes. Used throughout the Mediterranean, Western Europe, and the United States where it flavors roasted meats, fish, and vegetables, pasta sauces, herbed breads, hearty stews, tagines, skewers, and kebabs making it a highly versatile addition to the spice rack. Interestingly, though it can be found in the cuisines of Asia and Latin America, Rosemary has never had the popularity it does in the rest of the world making it relatively rare in those locals

Suggested Uses:

• Use with roasted meats and vegetables
• Add to soups. stews, stocks, sauces, marinades, stuffing, and dressings
• Add to breads and other baked goods for a pleasant earthy, comforting flavor and to add a savory balance to cakes, cookies, and other sweets
• Infuse oils and vinegars for an aromatic base for dressings, vinaigrettes, dipping sauces, and, in the case of oils, for sautéing, and brushing on breads for an added burst of flavor
• Add to ground meat for burgers, meatloaf, or sausage meat/filling
• Sprinkle a bit over fruit salad for a savory earthy note that balances out the sweetness and add a bit of comforting warmth
• Use along with lemon juice, salt, and fresh garlic to make a compound butter that is divine on steaks, baked potatoes, and pasta
• Add a bit to herbal teas for a rich, woody, aromatic note
• Add a bit to dry rubs and seasoning blends to flavor poultry, beef, pork, lamb, game meats, and oily fish for the grill, smoking, or roasting
• Pairs exceptionally well with potatoes, grains, mushrooms, tomatoes, peas, spinach, lemon, and vinegars