ingredients

Rosemary is a very aromatic herb with a fresh pine flavour and dark green spiky leaves 2-3 cm long. Rosemary is a must in any garden as a culinary herb and is valuable in the making of pot pouri, hair rinses and lotions etc. Rosemary is associated with remembrance and a sprig is worn on Anzac day to commemorate those who died in war.

• A very popular herb in Mediterranean cooking, the strong flavour can easily overpower a dish so add cautiously until the desired flavour is achieved.
  
• Fresh rosemary sprigs can be added to flavour lamb roasts.
  
• Rosemary sprigs can be dipped into olive oil and used as a basting stick to flavour barbecue meats and vegetables.
  
• Rosemary enhances the flavour of many vegetables, especially when sprinkled over pan roasted vegetables and drizzled with olive oil.
  
• Soups such as potato and pumpkin soup can be flavoured with finely chopped rosemary.
  
• Rosemary is an essential flavour in marinades for beef and lamb. Combine with red wine, bay leaf, thyme and tomato paste.
  
• Add chopped rosemary to robust casseroles and stews.
  
• A hint of rosemary can be added to baked goods such as shortbread, savoury muffins, breads and fruit desserts.
  
• Rosemary adds a wonderful flavour to a honey and orange marinade for grilled chicken and lamb.
  
• Sprinkle chopped rosemary over pizzas and even a hint in ice-cream can be delicious!
  
• Rosemary is a hardy herb and can be stored in the refrigerator in water for up to a week.
  
• Store fresh rosemary in a jug of water covered with a food storage bag in the refrigerator and will keep for 4-5 days.