Rosemary knocks your brain into the present moment. It's possibly the deepest, most complicated and pungent single kitchen herb about. There is no one rosemary stick the same, and yet each will delightfully balance notes of lemon, pine, pepper, tea, char and more.
Rosemary is a member of the mint family.
Be warned: the leaf texture isn't great (like sticky, thick dental floss?) and it has a bitter bite. So, chop finely or pull out of dishes before serving.
- Freshest in May to October.
- Good for baked goods, salads, snacks, BBQ, lamb (the world's best chefs ask guests to sniff rosemary as cooking can make it too pungent for delicate meats like scallops).
- Store in sealed container or bag, in fridge crisper 2-4 weeks. It is easy to hang dry, and will keep a strong aroma for months.