Rosemary, dried or fresh, is widely used in cooking. It can be used to flavor many dishes. However, its leaves are not really edible. The best association is with grills, but it can be found in sauces, marinades or fish.
Make yourself gourmet pots by associating it with zucchinis, peppers and eggplants for a delicious ratatouille!
Are all rosemary edible?
There is no such thing as an inedible “rosemary” if one can consider this aromatic as a food. Indeed, beware of “other” rosemary, which appears as simple variations, but which are in fact completely different plants.
Its use in herbalism, phytotherapy, and aromatherapy in the form of essential oils (external use) or decoctions, infusions (internal use) is subject to a dosage and there may be contraindications or doses not to exceed including rosemary verbenone which has a neurotoxic potential (ketones) rosemary camphor in Spain or rosemary Cineole in Morocco are also used for various therapies.
In which season to eat rosemary
There is no particular season to taste rosemary, it can be found all year round!
How to choose rosemary
Choose it freshly picked, preferably just before flowering, because that’s when it reaches its full flavor.
How to cook rosemary
Consume it as a condiment, always finely chopped so that its needles do not bother the palate. Rosemary adds a Provencal touch to savoury dishes. Potatoes and lamb are its best combinations. It also season very well grilled meats, white meats, tomatoes and rice.
Don’t hesitate to sprinkle rosemary over your desserts! It will thus awaken fruit-based preparations – compotes, jams and pies, with apricots, figs and peaches in particular. It also goes well with dark chocolate and ganaches. Remember to infuse it in your creams and ice creams to flavor them with its sweet fragrance. In the gastronomic tradition of Provence, it is used in the preparation of citrus fruit shortbread. Try also to marry it with cinnamon: unforgettable result. Finally, rosemary is a very melliferous plant.
The bees get a very perfumed honey from it. To bring an original and perfumed touch to your barbecues, substitute stems of this plant for the traditional wooden spikes. Take care, before skewering, to remove the leaves (except those of one end) but do not throw them away: slipped inside a small bag in a closet, they will keep moths away from your laundry.
Need a fortifying drink? Imitate the inhabitants of certain rural areas who macerate it for several weeks in red wine. A few sips will suffice to restore your lost vigour…
How to store rosemary
Keep it fresh on a stem, a few days in a glass of water. Dried, it can be kept for several months in an airtight jar away from light. To dry it, hang a bouquet for one or two weeks in a dark and airy room. You should also know that the flavour of rosemary is enhanced by freezing.
Chisel the leaves in an ice cube tray and cover them with water. You can then use these aromatic cubes as often as you like.
Rosemary is a well-known aromatic herb that squats in our flower boxes, raised beds and other garden bushes, but what do we know about this plant and what uses do we put it to?
Rosemary has been revered since the dawn of time when it has been associated with boosting energy, concentration and memory. Rosemary sprigs can be found in the tombs of Egyptian kings, but also in Ancient Rome, where this aromatic plant accompanied young spouses as a sign of friendship in Greece.