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Chopped rosemary
15.5

Chopped rosemary

Rosemary, an aromatic herb that brightens up your plate

Originating from the Mediterranean basin, rosemary seduces the palate with its highly aromatic flavor and enchanting fragrance. It is easily used in a variety of preparations and will enhance meats, marinades, sauces, or even vegetables. Rosemary will take you on a journey with just one forkful!

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How to use rosemary in cooking?

With its delicious fragrance, rosemary evokes the sun, cicadas, and of course, Provençal cuisine. It's easy to use and will delicately enhance your everyday dishes.

Some suggestions for using rosemary

Rosemary is the ideal aromatic herb to bring a touch of warmth to your plates. It enhances grilled dishes and white meats and pairs wonderfully with potatoes and vegetables. Combined with thyme, rosemary will enchant your taste buds in a vegetable tian or homemade ratatouille. In your soups, broths, sauces, or marinades, rosemary will prove to be a precious ally, subtly diffusing its delicious fragrance. More surprisingly, rosemary will also enhance your desserts. It reveals its flavor in fruit tarts, cake preparations, or even in your custards and creams.

Here are some recipe ideas for using rosemary:

  • - Potato gratin with rosemary: during the cooking of the potatoes in milk, add 2 teaspoons of rosemary and cook until the milk is absorbed;
  • - Crunchy almond, black olive, and rosemary biscuits: add 2 teaspoons of rosemary to the oil and egg, then knead before adding the almonds and olives;
  • - Bacon and rosemary pizza: once the pizza dough is cooked, add bacon slices to cover it along with a pinch of rosemary and enjoy;
  • - Rosemary cream: after bringing the milk to a boil, add 2 teaspoons of rosemary and let infuse for about ten minutes, then strain to remove the rosemary and add the other ingredients;
  • - Gilt-head bream fillet: click here to discover our gilt-head bream fillet recipe with chaste tree berry;
  • - Beef rib steak: click here to discover our beef rib steak recipe with thyme and rosemary.

The powerful aromas of rosemary

Rosemary is a very fragrant and flavorful aromatic herb. Indeed, its camphorated aroma and woody notes accompany both savory and sweet dishes. Its aromas are particularly revealed during cooking. Rosemary is also part of the aromatic herbs that make up the (much appreciated) herbes de Provence. Rosemary will bring pep and a touch of warmth to your plates!

Focus on the botany of rosemary

Botanical origin of rosemary

Native to the Mediterranean regions, rosemary, whose botanical name is Rosmarinus officinalis, is part of the Lamiaceae family along with basil, lavender, or thyme.

How does rosemary grow?

Rosemary thrives near watercourses and in a mild and sunny climate. That's why rosemary grows easily in the wild throughout the Mediterranean basin. However, it is now cultivated in several European countries. Rosemary is a perennial plant, reaching up to 1.50 meters in height. Its branches are covered with very fragrant and tasty leaves whose appearance is reminiscent of pine needles.

Rosemary through history

Rosemary is an aromatic herb used throughout the ages. Since antiquity, rosemary has been cultivated and consumed by the Greeks and Romans for its aromatic flavor and health benefits. Indeed, rosemary has been used over the centuries to preserve physical youth, as well as a symbol of peace and luck, or even to relieve rheumatism.

Its use continued in the Middle Ages for its properties, notably by the ladies of the court of Louis XIV. Rosemary water was renowned for preserving physical youth. Today, rosemary is still widely used in gastronomy as well as for its benefits, particularly in cosmetics.

More Information
More Information
Allergen Absence
Native country CRETE
Ingredients rosemary
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.
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