03 Nov 2009

Light green leaves resembling pine needles. An aromatic shrub native to Mediterranean countries whose evergreen leaves are used either fresh or dried. Rosemary has a very pungent taste, so not much is needed to flavour. It's found fresh or dried.

Use: As marinade, in stews or place a sprig under the rack when roasting or grilling for extra flavour. It goes particularly well with lamb, veal, pork and some tomato sauces. A sprig of rosemary gives a delicate flavour to milk used for a dessert. It compliments lamb, braised meats and poultry, soups, tomato and meat sauces.



Acidulated water

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