- 1 tsp (5 mL) of Club House Rosemary Leaves = 2 tsp (10 mL) chopped fresh rosemary.
- Rosemary pairs well with bay, garlic, marjoram, oregano, parlsey, sage and thyme.
- This herb pairs especially well with lamb.
- Crush 3/4 tsp (7 mL) Rosemary Leaves and add to 1 lb (500 g) ground beef or lamb to add flavour
- Rosemary leaves also complements pork, veal, sausage, poultry, oily fish, game, tomato sauce, vegetables, soups, breads and marinades.
- 0 Calories
- 0g Total Fat
- 0g Saturated Fat
- 0g Trans Fat
- 0mg Cholesterol
- 0mg Sodium
- 0g Carbohydrates
- 0g Fiber
- 0g Sugar
- 0g Protein
About Rosemary Leaves
The name “rosemary” comes from Latin, translating to “dew of the sea,” and has been used in cooking since at least 500 B.C. This fragrant, needle-like herb is native to the Mediterranean region but is now grown around the world. It is used in traditional Mediterranean cuisine, and is used when roasting meats, vegetables and in making herbal teas. Rosemary is found in bouquet garni, herbes de Provence, and seasoning blends for lamb.
What Does Rosemary Taste Like?
Rosemary is part of the mint family and originates evergreen trees. It has a pungent, fresh, bittersweet, lemon-pine flavour. Its flavour is so present that you may not need many other herbs or spices in your meal.
Rosemary has a pine-like aroma which changes when cooked with other foods. When roasted with meats or vegetables it produces a distinct mustardy scent.
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