Rosemary

Botanical Name: Salvia rosmarinus Flavor: Aromatic, Woody, Peppery, Earthy, slightly Bitter, with notes of Pine, Lemon, and Mint Origin: Tunisia Use With: Beef, Pork, Lamb, Chicken, Turkey, Game Meats, Fish, Eggs, Legumes, Vegetables, Rice, Fruit, Cheese, and Baked Goods Description: With its potent and invigorating fragrance of pine, earthiness, and herbaceous notes, Rosemary lends its distinct flavor and aroma to both sweet and savory dishes. Used throughout the Mediterranean, Western Europe, and the United States where it flavors roasted meats, fish, and vegetables, pasta sauces, herbed breads, hearty stews, tagines, skewers, and kebabs making it a highly versatile addition to the spice rack. Interestingly, though it can be found in the cuisines of Asia and Latin America, Rosemary has never had the popularity it does in the rest of the world making it relatively rare in those locals Suggested Uses: Use with roasted meats and vegetables Add to soups. stews, stocks, sauces, marinades