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Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game, but it's also suited to fish and bean dishes. Its shrub has light blue or pink flowers and dark green, needle-like leaves that are silver on the underside.
Originally from the Mediterranean, rosemary is most extensively used in French, Spanish and Italian cooking. Rosemary was prized by the Greeks for being good for the brain, and is also known as the herb sacred to friendship.
Rosemary is ever-green and is available fresh all year round. If you buy it in a pot, it will keep on a sunny windowsill (or outside in a sunny spot) for weeks, with regular watering. You could also plant bushes in your garden, alongside or instead of, lavender, for a ready, fragrant supply of leaves. Rub the leaves before you buy - not all rosemary plants are created equal, and you should pick one that's strongly scented.
Choose the best
Choose fresh rosemary wherever possible. Dried rosemary is an acceptable alternative, but will need to be replaced regularly as it quickly loses its strength and flavour. One teaspoon of dried rosemary is the equivalent to three teaspoon of chopped fresh leaves.
Whole sprigs of rosemary can be added to pieces of meat or roasted vegetables and removed before serving. During the roasting process, rosemary leaves tend to fall from their stalk and so will need to be strained out.
To chop rosemary, strip the leaves off the woody stem and dice them very finely as they are quite tough. Similarly, crush dried rosemary before using it as the herb becomes even more brittle when dried. Rosemary can also be included in a bouquet garni.
Keep in the fridge in a tightly closed container or plastic bag. Fresh rosemary will keep for several weeks.
Rosemary is often used as the flavouring for lamb and other roast meats and is also excellent with roast potatoes. Sprinkle rosemary onto lamb, pork, potatoes or parsnips before roasting. Rosemary can also be added to tomato or red wine sauces.
Rosemary 0 all recipes using rosemary
Rosemary can be used as part of a bouquet garni to be added to soups, stews and casseroles; whole sprigs can be roasted with root vegetables or sprinkled over Italian breads such as focaccia to add flavour. Spike meat, poultry and game with rosemary - alternatively, chop it and use in stuffings and sauces for fish, lamb or chicken. Remove leaves or sprigs after cooking. When cooking with dried rosemary, crush it before adding it to your dish as the sharp leaves can be difficult to remove once cooked. When used sparingly, the aromatic flavour of rosemary works well in delicate desserts such as sorbets, fools and fruit salads. rosemary
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