Rosemary Leaves, ground

Rosemary is a hardy annual herb that has a strong, pine-like flavor, which compliments rich and full-flavored foods.

Often traditionally used on lamb, Rosemary also goes well with mashed vegetables, beans and in homemade breads. 

Cut Rosemary leaves are best in slow cooked dishes, which gives them time to soften and infuse their flavour. 

Ground Rosemary is appropriate when a little Rosemary flavour is required on grilled meats (lamb, pork and chicken). Just sprinkle a little on to the meat. 

Freeze-dried Rosemary has a milder flavour than cut Rosemary, however the leaves are whole and soften readily in cooking to make a closer substitute for fresh Rosemary.

Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves. A member of the mint family it is somewhat drought tolerant.

Health Benefits:

Rosemary is commonly used for digestive issues, heartburn and indigestion. It may have some benefit to the liver and kidneys. Rosemary has been used to reverse hair loss, by increasing circulation at the area applied. Some women use rosemary for increasing menstrual flow.