![]() ![]() It’s excellent with roasted vegetables, especially potatoes, and is delicious baked in breads, such as focaccia. Rosemary pairs well with chicken, turkey, pork, fish, and game. If a recipe calls for you to leave in the whole sprig, be sure to remove the stem before eating as they are tough to chew on and could be a choking hazard. Then, chop the leaves to maximize the flavor. Run your fingers along the woody stem from top to bottom to remove the leaves. To use fresh rosemary, rinse the sprigs under cold water and pat dry with a paper towel. If using fresh rosemary instead of dried in a recipe, use 1 Tablespoon fresh for every 1 teaspoon dried. ![]() Therefore, start with a small amount of fresh rosemary and add more as needed. Its strong assertive flavor may not work well with other strong flavored herbs, such as mint or cilantro, as they may compete against each other. It’s green needle-like leaves have a hint of evergreen taste. Native to the Mediterranean region, it makes a beautiful addition to the landscape. Rosemary is an herb I always have growing in my herb garden. ![]()
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