Rosemary Leaf (Rosmarinus officianalis) in Latin, means “Dew of the Sea,” and is native to the Mediterranean region. The plant resembles an Evergreen, with long, needle shaped leaves and small light blue flowers.
In Italian cooking rosemary is often used to season meat dishes and some types of tomato sauce. Rosemary is an essential ingredient when cooking a leg of lamb. Used sparingly, rosemary is good added to wine punch or apple jelly. It is also great on Focaccia Bread.
In France, it is also used in many blends, including bouquet garni and Herbes de Provence. It is also found in marinades, seafood, roasted potatoes and other vegetables, and as a topping on grilled or broiled tomatoes. Add to soups, stews, sauces vinegars and salad dressings for extra flavor. It is one of our favorite herbs to use liberally, along with fresh ground salt, pepper and granulated garlic and onion on rotisserie chicken.
We also carry Ground Rosemary if your recipe calls for it, or you want an easy way to add Rosemary without having to grind it yourself.