Org. Cut Rosemary Leaf

Rosemary has a distinctive, strong flavor that persuades the palate that herbs aren't just dainty things only meant for garnishing delicate soups or gently sprinkling on baby vegetables.

Rosemary can be used as a sophisticated accent with just a pinch or two providing a subtle flavor to perk up a mundane sauce or pastry. Its flavor works exceptionally well with beef, chicken, fish, lamb, pork, veal and wild game.

Rosemary is found in recipes for breads, cream cheese, cream sauces, herb vinaigrettes, marinades, sauces, salad dressings, soups (especially eggplant and potato), stews and sauces.

Rosemary enhances apples, cheese, eggs, lentils, mushrooms, onions, oranges, peas, potatoes, spinach, squash and tomatoes.  

Works well in combination with bay leaves, chervil, chives, garlic, oregano, parsley, sage and thyme.
 
Unlike many seasonings, rosemary doesn't lose any of its potent flavor or aroma during cooking, so it can be added early in the process.