Rosemary - Whole

A member of the mint family, rosemary has a fragrant and woody flavor that pairs well with oily foods such as lamb and certain fish. It is also commonly used on breads and in Italian dishes. This herb, an evergreen plant native to the Mediterranean region but cultivated throughout Europe and America, has narrow, leathery, smooth-edged leaves that are green on top and whitish gray on the under side, resembling pine needles. Rosemary is aromatic, providing a flavor that tastes somewhat like lemon and pine. Used to season many foods such as salads, soups, vegetables, lamb, pork, poultry, fish, eggs, and vegetables like potatoes, cauliflower, green beans, mushrooms, peas, and spinach. Rosemary also enhances breads and stuffing. Rosemary is added to cosmetics to provide an aroma or scent. When cooking with rosemary, use caution in quantity and the amount of time it is cooked. If cooked too long the flavor can become bitter and taste medicinal.