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Taste & Aroma

Herby, Piney, Woody

Recommended Use

Red meat, Fish, Vegetables, Bread

Pairs deliciously with:

Tomato-Based Pasta Sauces, Baked Potatoes, Garlic Butter, Focaccia

  • Origin & History

    The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea". Rosemary is an aromatic evergreen shrub with leaves similar to hemlock needles. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. According to myth, the Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting, and the flowers turned blue. The shrub then became known as the "Rose of Mary". Rosemary was considered sacred to ancient Egyptians, Romans and Greeks.


    Rosemary leaves are an excellent choice for seasoning roast lamb, pork, chicken and turkey and stuffing. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood compatible with barbecued foods.

  • Ingredients




    Serving size

    14 x 1/2 Tsp

Try this delightful crispy sea bream recipe.

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