Rosemary: Difference between revisions
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|title=Rosemary: Wiki | |title=Rosemary: Cooking Wiki | ||
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|keywords= | |keywords=#rosemary #pork #squashes #lamb #garlic #iron #tomatoes #mustard #herbs #creamcheese #casserole | ||
|description=The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb; they have a bitter, astringent taste, which | |hashtagrev=12032020 | ||
|description=The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb; they have a bitter, astringent taste, which | |||
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[[Image:Rosemary.jpg|300px|thumb|right|Rosemary in flower]] | [[Image:Rosemary.jpg|300px|thumb|right|Rosemary in flower]] | ||
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb; they have a bitter, astringent taste, which complements a wide variety of foods. A [[tisane]] can also be made from them. They are extensively used in cooking, and when burned give off a distinct [[mustard]] smell, as well as a smell similar to that of burning which can be used to flavour foods while barbecuing. | The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb; they have a bitter, astringent taste, which complements a wide variety of foods. A [[tisane]] can also be made from them. They are extensively used in cooking, and when burned give off a distinct [[mustard]] smell, as well as a smell similar to that of burning which can be used to flavour foods while barbecuing. | ||
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When a sprig of rosemary is referred to in a recipe, cut a single stem around 13-15 cm (5-6") long. | When a sprig of rosemary is referred to in a recipe, cut a single stem around 13-15 cm (5-6") long. | ||
The leaves are easily stripped by pulling the stem tip | The leaves are easily stripped by pulling the stem tip first through a pinched forefinger and thumb. If the sprigs are to be used in a [[stew]] or [[casserole]] it's probably easier to add the sprig whole then remove and discard once the cooking has finished. | ||
===Great with: === | ===Great with: === | ||
* [[Apricots]] | * [[Apricots]] | ||
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* [[Squashes]] | * [[Squashes]] | ||
* [[Tomatoes]] | * [[Tomatoes]] | ||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Herbs]] | [[Category:Herbs]] | ||
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Latest revision as of 10:52, 12 April 2015
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb; they have a bitter, astringent taste, which complements a wide variety of foods. A tisane can also be made from them. They are extensively used in cooking, and when burned give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavour foods while barbecuing.
Rosemary is extremely high in iron, calcium, and Vitamin B6.
Sprigs of rosemary
When a sprig of rosemary is referred to in a recipe, cut a single stem around 13-15 cm (5-6") long.
The leaves are easily stripped by pulling the stem tip first through a pinched forefinger and thumb. If the sprigs are to be used in a stew or casserole it's probably easier to add the sprig whole then remove and discard once the cooking has finished.
Great with:
- Apricots
- Aubergines
- Cabbage
- Cream cheese
- Eggs
- Fish
- Garlic
- Lamb
- Lentils
- Mushrooms
- Onions
- Oranges
- Parsnips
- Pork
- Potatoes
- Poultry
- Rabbit
- Squashes
- Tomatoes
Find recipes that contain 'Rosemary'
#rosemary #pork #squashes #lamb #garlic #iron #tomatoes #mustard #herbs #creamcheese #casserole