Rosemary

Great For - lamb roasts, marinades, bouquet garni, cream sauces

Rosemary is native to the sunny hillsides and open valleys along the Mediterranean coast of Portugal, Spain, Morocco and Tunisia.
Strongly aromatic, warm and peppery, the flavour of rosemary is not diminished by long cooking. From May to November flowers and buds may develop and these are edible but have a milder flavour than the leaves.
Rosemary is traditionally associated with remembrance, likely due to its memory strengthening properties. It is also high in dietary fibre, calcium and iron.
Rosemary is an essential component of herbes de Provence and is also commonly used in a bouquet garni.

Selecting - Rosemary sprigs should look vibrant and healthy, deep green in colour and free from yellow or dark spots.

Storing - Rosemary is a hardy herb and can be kept fresh for longer than most. Store in an airtight container in the fridge or freeze the leaves in ice-cubes for later use.