Rosemary

Rosemary (Rosmarinus officinalis) is an evergreen herb native to the Mediterranean, but is also cultivated throughout the rest of Europe and across North America. It has leathery, narrow, smooth edged leaves that are green on top and whitish grey underneath, looking somewhat like flattened pine needles. It has a pungent flavour and aroma with hints of lemon and pine that work particularly well with lamb, veal, chicken and rabbit, and may also be added into marinades, stuffings, soups, tomato-based sauces and casseroles. Rosemary is often used in dishes with garlic as the two flavours complement each other perfectly, and is excellent when cooked with roast potatoes or other roasted vegetables. It may also be used as part of a bouquet garni.

Rosemary may be used fresh or dried, with 1 teaspoon of dried rosemary equivalent to 3 teaspoons of chopped fresh leaves. However, fresh rosemary has the advantage of staying in one piece in the cooking - simply add a spring to a joint of meat or tray of vegetables before roasting or into the oil when frying potatoes. Whole sprigs may also be thrown onto hot barbecue coals to add flavour to meat and fish. Rosemary leaves may be added to cooking by stripping them from the woody stem and chop them into fine pieces. It is often easier to chop the leaves using kitchen scissors rather than a knife. When stripped of the leaves, rosemary stalks may be used as skewers for kebabs.

Fresh rosemary may be stored in the fridge for up to a week; simply wrap it in a paper towel and place in a plastic bag. Dried rosemary should be kept in a cool dry place, away from direct light.