Rosemary has a very distinctive lemon and pine flavor, but is both woody and peppery. The taste is similar to that of pine, but also bitter and slightly astringent. The scent is tea-like, with a smell reminiscent of charred wood, ideal for grilled dishes.
In cooking, rosemary is used as a condiment in a variety of dishes such as soups, stews, salads, and stews. Use rosemary with chicken and other poultry, game, lamb, pork, steak and fish, especially fatty fish. It also goes well with cereals, mushrooms, onions, peas, potatoes and spinach.
Thyme, tarragon, and salt are useful alternatives to dried rosemary. You might also consider mixing these three (or a combination of all three) to add even more robust flavor and depth to the dish. As a substitute for rosemary, you can only substitute these herbs in the same amount as indicated in the recipe.
The herbs come from the green, leafy part of the plant. Spices are different parts of the plant than the green part, such as the root, stem, bulb, bark or seeds. Examples of herbs are basil, oregano, thyme, rosemary, parsley and mint.
Rosemary is woody with lemon and pine aromas. It is a very strong, spicy and slightly bitter herb. Thyme has a delicious, sweet flavor that blends well with almost anything. The flavor is a bit earthy with hints of lemon and mint.
The sprigs of rosemary are safe enough to eat if you wish, and they taste like needles. However, their soft, woody texture makes them unpleasant to the taste.
Rosemary is a rich source of antioxidants and anti-inflammatory compounds that are believed to strengthen the immune system and improve blood circulation. Laboratory studies have shown that rosemary is rich in antioxidants, which play an important role in neutralizing harmful particles called free radicals.
Rosemary can be used with the needles removed and chopped, or as whole sprigs to add flavor to a larger dish, such as a stew or roast. To remove rosemary leaves from the stem, pull the needles against their direction of growth and they should slide off the stem easily.
Cut the rosemary. Wait for spring or summer to harvest rosemary. Rosemary grows most actively in spring and summer, so this is the best time to harvest because the branches you cut will grow faster. Cut a part of the plant every day or week to encourage growth.
Thyme is used to add layers of flavor without being too strong. It is often used to flavor soups, sauces and embers. It is also a great addition to potatoes, rice dishes, vegetables, and even fresh bread.
Fresh thyme can be added to an entire stemmed recipe, or the leaves can be removed from the stem and tossed into a small bowl. If a recipe calls for a sprig of thyme, the leaves and stem should be left intact. The leaves come off easily. Fresh thyme leaves are so small that they usually don’t need to be cut.
Ingestion of large quantities of rosemary can cause gastrointestinal irritation, kidney damage and / or toxicity.
Rosemary was placed in the bride’s bed to bring her happiness. Rosemary was often used with other flowers at a funeral. Branches of rosemary were carried by the mourners and thrown on the coffin when it was lowered into the grave, or sometimes the mourning branches were placed on the coffin at the beginning of the burial.
Cloves are the aromatic flower buds of a tree in the Myrtaceae family, Syzygium aromaticum. They come from the Moluccas (or Moluccas) in Indonesia and are often used as a spice.
Nutmeg is the ground seed or spice of several species of the genus Myristica. Myristica fragrans (fragrant nutmeg or true nutmeg) is a dark, evergreen tree that is grown for two spices extracted from the fruit: nutmeg from the seed and mace from the seed shell.
10 ways to use rosemary in cooking
Rosemary is now a sage according to RHS