Rosemary Leaves, Wild-Grown

Dried rosemary leaves have a strong, intense flavour with pine notes. Even when dried, it retains its strong fragrance. Rosemary is used abundantly throughout Europe to season potatoes, grilled meats and roasted lamb. The leaves grow on an evergreen shrub in the Mediterranean.

Dried rosemary is a kitchen cupboard essential that works great in savoury and sweet dishes. It pairs well with pork, lamb and is excellent in slow-cooked stews. Add to lemon cake or orange polenta cake. Great to use in homemade focaccia and to season potato wedges!

Pairing with other herbs and spices, dried rosemary is a great match for ingredients with earthy, woody, or pungent flavours, as well as citrusy or spicy ingredients that add brightness and depth to a dish. Thyme, sage, garlic, lemon, paprika and cumin are all good examples.

In ancient Greece and Rome, rosemary was believed to improve memory and concentration. Students would often wear garlands of rosemary around their heads during exams. While we don’t encourage this practice for your own children today, we do know that dried rosemary is a rich source of antioxidants and has been found to have anti-inflammatory, antimicrobial, and neuroprotective properties.

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