Rosemary is a hardy, evergreen herb commonly used in autumnal and winter dishes for its highly aromatic, warming resinous flavours that infuse casseroles, roast meats and vegetables beautifully.
But don’t just leave rosemary for those winter warmers, it is very versatile and can be used in breads, baked cheese and is great for barbequed meats and fish.
Simple Rosemary tips …
- Insert rosemary sprigs with slithers of fresh garlic cloves into small slits in a whole camembert and bake to release the flavours.
- Finely chop fresh rosemary and spread under the skin on the breasts of a chicken before roasting.
- Add rosemary to tomatoes before roasting them – ideal for sauces and passata for a deep, sunny flavour.
- Tougher stalks can be used as skewers – strip the leaves and thread meat or fish then grill or BBQ as normal.
- Add 1 tbsp chopped rosemary to 500ml milk and warm it gently until almost boiling. Cover and allow to cool then, strain and use for custards and bread and butter pudding.
Where to buy me
Vitacress are proud to supply the leading UK supermarkets with their packs of herbs and pots of British-grown herbs all year round. We carefully pack the herbs in the retailer’s packaging for Marks & Spencer, Sainsbury’s, Tesco and Waitrose and you can find them in the fresh produce area.
How to look after me
Where to keep me – Place your pot of rosemary on a saucer and keep in a bright place like the windowsill or kitchen worktop and out of cold drafts/away from hot radiators. Do not put in the refrigerator.
How to water – Water sparingly only when the top of the compost is dry to touch.
How to use – To use, cut sprigs and use whole or strip off leaves as required. Young, soft stems and their leaves can simply be finely chopped. Before use, rinse under running water and gently pat dry using kitchen paper.
Where to keep me – Store your rosemary in a bag in the salad drawer of your refrigerator.
How to use – Rinse under cold, running water. Use whole sprigs or strip off leaves and chop as required.