Description
Native to the Mediterranean region, it is believed that the Romans introduced rosemary into Northern Europe: it was certainly being cultivated in Britain before the Norman Conquest. Dried Rosemary has a bitter, astringent taste and is highly aromatic. Very popular as a flavoring agent and spice, its flavor – although undeniably powerful – will not overpower a meal if matched with other strong flavors like garlic, goat’s cheese or wine. Rosemary tastes excellent in focaccia, and pairs beautifully with pork, roast chicken and as part of a herb crust for lamb. Try it also on a grilled prawns. One teaspoon of dried rosemary is the equivalent to three teaspoons of chopped fresh leaves.
- Fragrant and aromatic.
- Ideal with garlic, chicken and roast potatoes
- Also you can use with with lamb, chicken and game, fish and bean dishes
Storage: Store in a cool, dry place away from sunlight.
