Rosemary

Rosemary

Even though Rosemary is a native of the Mediterranean, it is also well suited to the British and European climate and commonly used in British and European cooking.

As being very versatile, rosemary works well when used with tomatoes or garlic and also with other herbs like sage, thyme or oregano.

You can use rosemary to enhance the flavour of meats such as lamb, pork or chicken by simply placing a few sprigs of fresh rosemary or dried rosemary on top of it before roasting. You can also flavour lamb by inserting chopped herbs into small holes in the skin.

Chopped rosemary can also be used in marinades for Mediterranean–style dishes or as an ingredient for stuffing. Roasted potatoes will be absolutely delicious when adding rosemary and garlic. Just try oven baked potato wedges with a bit of olive oil, sea salt, rosemary and garlic. Just mix it all in a bag, including the potatoes, before spreading them on the baking tray. One of my favourite recipes for potato wedges.

Just try it when you have your next barbecue. Either flavour your meat or use the hardwood stems as barbecue skewers once they have been stripped. If you add a few sprigs of rosemary to olive oil and leave it for a week  the flavoured oil can be used for salads or other dishes.

Herbalists also recommend rosemary for treatment of depression, indigestion, headache and muscle aches. It can also help kill bacteria and was traditionally used as an antiseptic treatment for wounds. I personally have tried Rosemary tea and find it quite nice.

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