Rosemary is a source of vitamin A and beta-carotene, minerals potassium and calcium. Rosemary has also anti-inflammatory, antibacterial, and anti-microbial properties.
How To Use:
- Finely chop Rosemary and add it to eggs, cheeses, and roasted potatoes.
- Use it to flavor stuffed meats or chicken, and vegetables.
- Add fresh sprigs of Rosemary to soups and stocks for its aroma and flavor, remove the stems at the end of cooking.
- Rosemary is an ideal herb for flavoring fatty meats like lamb or oily fish.
- Rosemary is a common herb for flavoring bread and savory muffins.
- Flavor vinegar and oils with sprigs of Rosemary, this also preserves the herb.
- To store, keep fresh sprigs of Rosemary wrapped in a damp paper towel or in ice cube trays filled with oil or stock for future use.
- Dried Rosemary will keep for up to six months when stored in an airtight container.