Rosemary

Rosemary

By
From
Encyclopedia of Food and Cookery

The herb of remembrance, which grows wild in the countries of southern Europe but is cultivated in the north and in other parts of the world. It grows quite happily in pots in a warm dry place in many gardens.

A sprig of rosemary or its crushed leaves impart a unique aromatic fragrance reminiscent of dry summer hillsides around the Mediterranean shores. The special flavour of rosemary has a great affinity with lamb, veal and pork.

Place a sprig under the rack when roasting or grilling, or insert a few leaves with some slivers of garlic under the skin before roasting meat. Scent butter with rosemary and in it quickly sauté some tomatoes or mushrooms, or use to toss new potatoes, zucchini (courgettes) or patty pan squash.

Rosemary is best used fresh but dried rosemary is especially good to flavour sugar for an unusual touch in puddings and creams, or sprinkled over plain butter cakes.

Ingredients

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