Rosemary is a herb with leaves that look like flat pine needles. They are deep green in colour on top and silver-white underneath.
Rosemary’s flavour and unique health benefits makes it an indispensable herb for every kitchen.
Introduction: 6 months
Whenever possible, choose fresh rosemary over the dried form of the herb since it has a far better flavour.
Fresh rosemary should look vibrant and should have a deep sage green colour, and be free from yellow or dark spots.
If you buy dried rosemary, make sure it has not been irradiated (organic dried herbs will not be irradiated).
Store fresh rosemary, unwashed in a sealed container in the refrigerator for 10-14 days.
Store fresh rosemary, unwashed, chopped in ice-cube trays, covered with olive oil, water or stock in the freezer 4-6 months.
Add a cube to purées, stews or soups.
Store dried rosemary in a sealed glass container in a cool, dark place for 6 months.
Alternatively, you can place some sprigs in vase of water on your kitchen counter.
Soak the rosemary in a salt-, vinegar-, or hydrogen peroxide water solution for 20 minutes then rinse under running water.
As the rosemary stem is difficult to eat, the leaves should be removed from the stem. Alternatively, add the whole sprig to season soups, stews and meat dishes, then simply remove it before serving.
Rosemary should be added towards the end of cooking so it can retain its taste, colour and nutritional value (the flavour can become bitter after long cooking).
Rosemary can be added to purées, soups, stews and are a great addition to meat dishes in particular.
As with other herbs, you can make a medicinal tea from the leaves – place some fresh rosemary into boiling water, steep for at least 10 -15 minutes, strain, and sip throughout the day.
You can also make rosemary infused oil. Place a sprig or two of completely dry rosemary leaves into a glass jar, top with olive oil, replace the lid, and shake lightly. Store in a warm, dark place for two weeks, strain, and pour back into the glass jar.