This is THE emblematic herb of provencal cuisine !
Its name comes from the latin “rosmarinus” which means dew of the sea. Rosemary grows on a bush (Rosmarinus officinalis) in the wild throughout the Mediterranean. It is infused in stews and soups. It has a spicy smell of camphor and its bitter and astringent taste will enhance your grilled fish, braised meat, barbecue marinades and steamed vegetables. Also perfect with a wine-based sauce, game, stuffing and poultry “en papillote”.
Add at the end of the cooking process to maintain the fresh aromas. Don’t leave it infuse for too long or it may become bitter. Rosemary tends to make dishes taste salty so be careful with the seasoning.
The Benedictine monks are said to have introduced rosemary to Central Europe in the 9th century. The Romans believed that rosemary brought luck to the living and tranquillity to the dead. Christians associate rosemary with the Virgin Mary who is thought to have rested at the foot of a rosemary bush during the escape from Egypt and who laid Jesus down on stalks of rosemary in his manger.
|Genus and botanical species||Rosmarinus officinali-PHYTO Salvia rosmarinus|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|