Rosemary

Description

Native to the Mediterranean, Rosemary is a popular addition to many southern European dishes of meat – especially lamb dishes such as moussaka and roast lamb. Its pungent spicy flavour makes it a great enhancer to eggplant, zucchini, squash and cabbage. Chopped rosemary is often used in pasta sauces and terrines. To keep fresh rosemary fresh, it should be kept immersed in cold water for use in about 1 week. Another trick is to store fresh chopped rosemary frozen in ice blocks of water or butter. Alternately, you can dry rosemary by hanging bunches of it in an airy, shady place, after which the leaves crumple off easily. Microwaves can also be used to dry rosemary. The dried version can be kept a long time in an airtight container. Rosemary is extremely high in iron, calcium and vitamin B6.