rosemary 50 gr. for various purposes

Rosemary has a powerful, resinous aroma with notes of pine, citrus and pepper. A little goes a long way: the herb holds its flavour through long cooking and in fact becomes more pronounced the longer a dish simmers.

A classic with roast potatoes, focaccia and grilled meat, but equally good with white beans, roasted vegetables and in a marinade of olive oil, garlic and lemon. Add rosemary at the start of cooking so the aroma is released, or scatter it over focaccia just before it goes into the oven.

Ingredients: rosemary 

Store in a dry, dark place, tightly sealed.