Rosemary is a member of the evergreen family. Its silver-green, needle-shaped narrow woody leaves are highly aromatic. Ancient Greek students wore crowns of rosemary as they thought it to have a stimulating effect on the brain. Its flavour is a combination of lemon and pine.
- Available all year round in the grocery store, although it's peak season is summer.
- Look for a stalk that is firm and woody, but flexible.
- Leaves should be firmly attached to the stalk.
- Refrigerate: Wrap leaves in a damp paper towel and plastic, then refrigerate for up to 5 days.
- Freeze: Finely chop and freeze in ice cube trays with a little water. Once frozen, store in freezer bags. Simply add rosemary ice cubes to cooked dishes when needed.
- To Dry: Spread leaves in a shaded, well ventilated area for 3 to 5 days, until they are dry and crisp. Or, spread out on paper towels and microwave on high for 2 minutes. If leaves turn black when drying, discard.
- Store dried herbs in a cool dark place, in an airtight container.
- Because rosemary leaves are so firm, they need to be chopped or crushed before adding to a dish.
- Whole sprigs can be added to hot dishes and remove before serving.
- As rosemary is a hearty-woody herb it can withstand longer cooking times than many other fresh herbs. Add to hot dishes during the last 30 minutes of cooking.
Pairs Well With
- Poultry, lamb, veal, pork, tomato dishes, vegetables, soups, stews, bread