Feature:
Rosemary is a perennial woody plant with needle-like leaves and small blue or purple flowers.
Taste and smell:
Has a very unique and intense aroma with hints of pine and citrus.
The flavor is often described as slightly bitter and resinous, and very persistent.
Origin:
Morocco
Cooking dishes:
Rosemary is a commonly used herb in Western cuisine, especially Italian and French cuisine.
It pairs well with lamb, beef, chicken and many types of seafood.
Use in roasts, stews, soups and sauces.
Rosemary leaves are also commonly used to make spice oils and vinegars.
Due to the strong flavor, caution in dosage is generally recommended.
Applicable dishes:
Pan-fried rosemary chicken legs, rosemary beef skewers with chocolate sauce, steak, Italian cuisine, pan-fried salmon, grilled lamb short ribs, fried potatoes, stew, served with cheese