FRAGRANT ROSEMARY LEAVES
A HIGHLY AROMATIC herb with a shade of difference. Distinctively “piney” to the palette with a pleasant tea-like bouquet that BLOOMS in ROASTED FARE. Enhances lamb, chicken and pork. Works magic on potatoes and veggies. Dresses FOCACCIA in DECADENCE.
Rosemary leaves are used as a flavoring in foods, such as stuffing and roast lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood that goes well with barbecued foods.