Rosemary

Rosemary or Rosemary officinalis (Rosmarinus officinalis) is a shrub of the family Lamiaceae, growing in the wild around the Mediterranean, especially in arid and rocky scrubland, on calcareous soils.

Fresh or dried, this herb is found in Mediterranean cuisine, and a domesticated variety is grown in gardens. It is a honey plant; the honey of rosemary, or "honey of Narbonne" is reputed. It is also a product frequently used in perfumery.

Finally, it is attributed many phytotherapeutic virtues.

The name "rosemary" comes from the Latin "ros marinus" (sea dew)

The leafy branches of rosemary are preferably used fresh, but can also be kept dried.

The flowers have a softer flavor and are eaten raw, sprinkled to flavor a dish or dessert. The branches are generally used as infusion by infusion in stews, stews, soups and sauces. Rosemary is also used to flavor grilled foods. Some branches are then used in the making of a marinade or a branch as a brush to coat the grill with marinade.

It is also possible to smoke meat or fish by placing a few branches on the coals, or in small quantities in a smoking room.

Rosemary has a slightly minty flavor, similar to sage, peppery with a hint of balsamic and a woody and bitter aftertaste.

The flavor of rosemary does not diminish during cooking, so it can be added at the beginning of cooking or cooked in stews.

It is also one of the major components of the “Herb de Provence” seasoning.

We can finally use branches to skewer vegetables before cooking. More daring, rosemary is sometimes used as an infusion to flavor desserts such as custards, creams or some jams.

© 2018 Wessel Woortman

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