“An herb is the friend of physicians and the praise of cooks.” (- Charlemagne)
Rosemary better to be used fresh as desiccated leaves loose flavor.
To strip the leaves from a woody sprig, simply hold the stem in one hand and remove the leaves using the finger and thumb of the other hand, pushing against the direction of the growth
Rosemary’s pungent flavor complements fatty meats particularly well, When grilling, toss a sprig or two of fresh rosemary onto the coals to add a wonderfully intense smokiness to your meats.You can use a woodier branch from the plant as to brush oil on grilling meat. On grilling a lamb it’s compulsory as its aromatic smells eliminates the characteristic sheep smell.
Rosemary in marinades, or as an accent for Mediterranean vegetables. Great in some tomato sauces. Pay attention not to use too much especially in summer when it can be too…
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Cappannelle 