Simply good food - Et voilà
Simply good food - Et voilà
Rosemary
Rosemary
Short facts : Has needle-like leaves that are dark green on top and silver-green on the underside
Rosemary is a perennial herb with fragrant, needle-like leaves that are dark green on top and silver-green on the underside and are commonly used as a culinary herb. Its botanical name is Rosmarinus officinalis and it is part of the mint family. Rosemary is known for its strong and distinct aroma, often described as pine-like and floral. The plant produces small blue flowers and can grow up to 6 feet tall in ideal conditions. Rosemary is used in a variety of dishes, particularly in Mediterranean cuisine and is also valued for its potential health benefits, such as improving digestion and memory. Additionally, rosemary is sometimes used in aromatherapy and as an ornamental plant in gardens.
Rosemary flowers
Short facts : Have a sweet, floral fragrance with hints of pine and lavender
Rosemary flowers are small and delicate clusters of purple-blue petals that grow on the rosemary herb plant. These flowers have a sweet, floral fragrance with hints of pine and lavender. Each flower cluster consists of multiple tiny, tubular blossoms that create a lovely and intricate pattern. The petals are soft and delicate to the touch, adding a touch of beauty to the rosemary plant. They attract pollinators like bees and butterflies, contributing to the overall health of the plant.
Dried rosemary
Short facts : Has a distinct pine-like aroma and a slightly bitter, pungent taste
Dried rosemary is a culinary herb that comes from the evergreen shrub of the same name. The leaves of the rosemary plant are dried and used as a spice in cooking to add flavour to various dishes. Rosemary has a distinct pine-like aroma and a slightly bitter, pungent taste. It is commonly used in Mediterranean cuisine, particularly in dishes featuring roasted meats, vegetables and sauces. Dried rosemary can be added to marinades, rubs, soups, stews and baked goods to impart its unique flavour.
