Rosemary

Rosemary is a member of the evergreen family. Its silver-green, needle-shaped narrow woody leaves are highly aromatic. Ancient Greek students wore crowns of rosemary as they thought it to have a stimulating effect on the brain. Its flavour is a combination of lemon and pine.

Available all year round in the grocery store, although it's peak season is summer.

Purchasing

Look for a stalk that is firm and woody, but flexible.
Leaves should be firmly attached to the stalk.

Storage

Refrigerate: Wrap leaves in a damp paper towel and plastic, then refrigerate for up to 5 days.
Freeze: Finely chop and freeze in ice cube trays with a little water. Once frozen, store in freezer bags. Simply add rosemary ice cubes to cooked dishes when needed.
To Dry: Spread leaves in a shaded, well ventilated area for 3 to 5 days, until they are dry and crisp. Or, spread out on paper towels and microwave on high for 2 minutes. If leaves turn black when drying, discard.
Store dried herbs in a cool dark place, in an airtight container.

Preparation

Because rosemary leaves are so firm, they need to be chopped or crushed before adding to a dish.
Whole sprigs can be added to hot dishes and remove before serving.
As rosemary is a hearty-woody herb it can withstand longer cooking times than many other fresh herbs. Add to hot dishes during the last 30 minutes of cooking.

Pairs Well With

Poultry, lamb, veal, pork, tomato dishes, vegetables, soups, stews, bread