Rosemary, a member of the mint family, is an herb with a strong lemony pine aroma and needle-like leaves. It is a primary ingredient in the classic French blend, Herbes de Provence, and can be used too for Bouquet Garni.
In the garden, this herb attracts bees and butterflies.
Rosemary is indigenous to the Mediterranean region, and is grown now throughout Europe and the United States.
Rosemary is good for foods like: beans-dried, beef, breads, chicken, fish, jams and jellies, lamb, meatloaf, pasta, peas, onions, root vegetables (e.g., beets, carrots, parsnips, potatoes, rutabagas, sweet potatoes, turnips), sausages, veal, and turkey.
Keep in mind that the leaves are actually tough needles similar to those found on pine trees. Fresh sprigs of needles are great for flavoring longer cooking dishes. Remove them before serving your dish. For shorter cooking dishes, either crush the needles with a mortar and pestle, or tie them up into a cheesecloth bag that can be removed before serving. Consider ground rosemary for its convenience and ease of incorporation into a dish with little to no cooking time.
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