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Harvest to Table

A practical guide to food in the garden and market

Rosemary

Filed under: Herbs, Spices & Condiments, Tagged as:

Rosemary as a seasoning can be used in a variety of dishes. The flavor of rosemary combines both strong and subtle qualities: it is pungent, both piney and lemony, and it is minty—but sweeter with a slight ginger finale.

The rosemary shrub is a native of the Mediterranean region where it has been in use since 500 B.C. As a culinary herb, rosemary can be used fresh (leaves, flowers and sprigs), dried or ground. Generally the silver-green, needle-shaped leaves are sprinkled over or rubbed into foods.

Rosemary will add flair to chicken and turkey, fish, lamb, beef, veal, pork, and game—particularly in their roasted forms. Vegetables that respond well to rosemary include dried beans, green beans, broccoli, lentils, mushrooms, parsnips, peas, potatoes, squash, and tomatoes.

Rosemary complements other herbs such as chives, thyme, chervil, parsley and bay in recipes. You can add rosemary to marinades, salad dressings, bouquet garni, and cream sauces.

Storing: Freeze whole sprigs of rosemary (but frozen rosemary will be stronger than fresh). When you are ready to use a few leaves slide your finger and thumb down the sprig for the amount you need.

 

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Posted by Stephen Albert on October 03, 2006 under: Herbs, Spices & Condiments , Tagged as:
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