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Rosemary (Mex) - 1 bunch
$2.49
Rosemary is grown not only for culinary use, but also for its use as an aromatic and medicinal purposes.
Rosemary is pine-scented herb, that grows into a small shrub that can reach up to four feet in height in an ideal climate.
Rosemary is a good source of vitamin A and beta-carotene, as well as the minerals potassium and calcium. The volatile oils in Rosemary contain natural compounds like pinene and camphene, which are terpenes that give Rosemary its intense aroma, and other phytochemicals such as cineol. These compounds give Rosemary anti-inflammatory, antibacterial and anti-microbial properties.
Rosemary has a wide variety of uses. It is a potent herb, and should be used sparingly. In culinary applications, Rosemary pairs well with other herbs, but can be used lightly on its own. After cleaning and drying, remove the herbs by holding the stem at the top and running your fingers along the stem backwards. Finely chop Rosemary and add it to eggs, cheeses, and roasted potatoes. Use it to flavor stuffed meats or chicken, and vegetables. Add fresh sprigs of Rosemary to soups and stocks for its aroma and flavor, removing the stems at the end of cooking. The astringent nature of Rosemary makes it an ideal herb for flavoring fatty meats like lamb or oily fish. Rosemary is a common herb for flavoring breads and savory muffins. Flavor vinegars and oils with sprigs of Rosemary, this also preserves the herb.
To store, keep fresh sprigs of Rosemary wrapped in a damp paper towel or in ice cube trays filled with oil or stock for future use. Dried Rosemary will keep for up to six months when stored in an airtight container.
Rosemary is a good source of vitamin A and beta-carotene, as well as the minerals potassium and calcium. The volatile oils in Rosemary contain natural compounds like pinene and camphene, which are terpenes that give Rosemary its intense aroma, and other phytochemicals such as cineol. These compounds give Rosemary anti-inflammatory, antibacterial and anti-microbial properties.
Rosemary has a wide variety of uses. It is a potent herb, and should be used sparingly. In culinary applications, Rosemary pairs well with other herbs, but can be used lightly on its own. After cleaning and drying, remove the herbs by holding the stem at the top and running your fingers along the stem backwards. Finely chop Rosemary and add it to eggs, cheeses, and roasted potatoes. Use it to flavor stuffed meats or chicken, and vegetables. Add fresh sprigs of Rosemary to soups and stocks for its aroma and flavor, removing the stems at the end of cooking. The astringent nature of Rosemary makes it an ideal herb for flavoring fatty meats like lamb or oily fish. Rosemary is a common herb for flavoring breads and savory muffins. Flavor vinegars and oils with sprigs of Rosemary, this also preserves the herb.
To store, keep fresh sprigs of Rosemary wrapped in a damp paper towel or in ice cube trays filled with oil or stock for future use. Dried Rosemary will keep for up to six months when stored in an airtight container.
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