Taste and flavour

Rosemary retains its aroma even when it is dried, though it slightly changes. Chopped rosemary has a pleasantly astringent flavour with a refined camphor note. These properties are barely noticeable in fresh rosemary.

Advice for use

– Chopped rosemary is ideal for both hot and cold dishes.
– It is perfect for spicy sauces, for pork fat, for example together with fleur de sel, enriched salt, pepper, onions, apples.
– When it is used for hot dishes, it should not roast or burn as it will take on a bitter flavour.
– A pinch of chopped rosemary on potatoes baked in a pan – what a pleasure!
– For seasoning sauces, stews and ragù it is recommended to add it to the dish 10 minutes before the end of cooking to release its aroma even better.

Origin and history

Rosemary originates from the Mediterranean and it was recognised as a medicinal plant and amulet in Greece. Rosemary is a bush belonging to the Lamiaceae family, which also includes oregano, marjoram, savory, thyme and sage.

Good to know

It can be used with: chopped rosemary goes perfectly with mixtures of edible flowers, hot pepper, coriander, cumin, cloves, honey, ginger, garlic, caraway, lavender, mint, nutmeg, orange peel, pepper, lemon zest.