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Rosemary has a spicy, strong fragrance - excellent for meat & seafood
Rosemary is used with beef, pork, lamb, poultry & seafood, along with many vegetables.
Rosemary has long been considered a symbol of remembrance and fidelity.
The OASIS has advice on how to select top-quality Rosemary. You'll find suggestions
on how to prepare, season and cook using Rosemary, information on the best time of
year to buy and ways to store what's left for your next meal.
Selection Information
Usage: Beef, pork, lamb, veal, poultry & seafood; Many vegetables.
Selection: Rosemary is spicy, strong and fragrant. In general, herbs
should be fresh looking, crisp and brightly-colored. Store dry but cool
in your refrigerator.
Avoid: Avoid herbs that are wilted, have dry brown areas, or are
pale or yellow in color. Slimy looking dark spots with small areas of mold
indicate old product or poor handling.
Seasonal Information
Available year-round
Rosemary Tips & Trivia
- This herb has always been considered a symbol of remembrance and fidelity. At one time it was traditional for bridesmaids to present the groom with a bunch of rosemary on the morning of the wedding. The English were wary of such uses, wary of another superstition to the effect that where rosemary flourishes, the woman rules.
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