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. High in iron, calcium, and vitamin B6, Rosemary is more nutrient-rich in its dried form than when it is used fresh. 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 very aromatic, providing a flavor that tastes somewhat like lemon and pine. Used in many foods, such as salads, soups, vegetables, lamb, pork, poultry, fish, eggs, and vegetables such as 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. It is best to add a whole sprig of Rosemary rather than a few chopped leaves to cooked meats, fish and poultry in the last few minutes of cooking to impart the fresh pine flavor that Rosemary contains.