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Rosemary leaves are used as a flavoring in foods such as stuffing and roast lamb, pork, chicken and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood that goes well with barbecued foods.
Botanical Name: Rosmarinus officinalis
Origin: Egypt / Turkey / Morocco
Production: Rosemary is a perennial herb that is a member of the mint family, with needle-like green leaves and white, pink, purple, or blue flowers. Upon cultivation, the leaves are separated for use.
Qualities: Rosemary has a slightly astringent, sweet, piney flavor. It is notable in Italian (an ingredient in our Italian Seasoning) and other Mediterranean cuisines. It is a source of fiber, calcium and iron.
Common Use: Crushed leaves can be added to a wide variety of recipes including potatoes, breads, soups, or sauces. Store a twig of rosemary in vinegar to add flavor.
Storage: Store in a cool, dry, dark place in a sealed container.
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.