Rosemary
- Origin
Rosemary is a popular herb in many western countries and it is particularly wide spread in the countries of Mediterranean (except for Greece). The name “rosemary” comes from Latin “Rosmarinus” which means “sea dew”. Ancient Greeks and Romans believed that rosemary could make a person happy, save from bad dreams and prevent aging. At some point rosemary became a symbol of remembrance and faithfulness. That’s why Shakespeare’s Ophelia says: “There's rosemary, that's for remembrance...” (Hamlet, Act 4, Scene V).

- Varieties
Rosemary leaves can used either fresh or dry. Every now and then rosemary root can be used as well.

- Flavour
Fresh slightly bitter leaves have a clear and well-pronounced scent. It reminds of the complicated mixture of camphor, eucalyptus, pine and lemon.

- Usage
Rosemary is a part of the classic French spice bouquets such as Herbes de Provence and Bouquet Garni. Unlike many other spices, rosemary does not lose its aroma even after prolonged thermal treatment. That is why European chefs often use rosemary when marinating pork, lamb and rabbit flesh in order to remove the specific scent which is characteristic to those kinds of meat.
When making barbeque rosemary leaves and twigs are often thrown into the fire. Poultry can be wrapped into rosemary leaves before grilling. And it is hard to find a housewife who would start cooking lamb without rosemary.
Rosemary goes well not only with roast meat, but also mushrooms, eggs and various vegetables (tomatoes, spinach, beans, aubergines, potatoes and cauliflower). It can also added to sauces and soups and goes especially well with cheese. It is great to add a pinch of rosemary to apple punch or jelly.
Rosemary is one of the strongest herbs, so one should be rather careful when using it.

- Amount
The amount of rosemary usually varies from one dish to another, so the best way to know how much rosemary to use is to consult the recipe.

- Combinations and substitutes
It is not recommended to combine rosemary with bay leaf or to add it to fish and delicate marinades, because rosemary can spoil them with its strong camphor note.

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