Rosemary has a sweet, fresh, pinewood like aroma with abittersweet, fresh flavour. It works well with basil or thyme.
Rosemary sprigs cooked with fried vegetables make a lovely combination (donot forget to remove the sprigs before eating). Makes a wonderful oil and vinegar. Great for marinades. Add finely chopped leaves to soups, sauces, salads, pasta and bread such as foccacia. Rosemary combines well with any of the following herbs : bay, chives, garlic, lovage, mint, oregano, parsley, sage, savory and thyme.
No posts found