Rosemary Leaves Whole

Other Common Names: Polar Plant, Compass Plant. Botanical Name: (Rosmarinus officinalis)

Rosemary is a hardy annual herb that has a strong, pine-like flavour, which compliments rich and full-flavoured foods. Often traditionally used on lamb, Rosemary also goes well with mashed vegetables, beans and in homemade breads. Rosemary leaves are best used in slow cooked dishes, which gives them time to soften and infuse their flavour. Ground Rosemary is appropriate when a little Rosemary flavour is required on grilled meats (lamb, pork and chicken). Just sprinkle a little on to the meat before cooking.

Due to seasonal factors, some fragrant rosemary flower buds may be found among the leaves. These are just as edible as the leaves and have a delicate rosemary flavour.