Rosemary is an attractive and fragrant herb, grown by many a keen gardener. Its distinctive rich flavour pairs well with all kinds of meat, seafood, bread and bean dishes. Rosemary’s small, needle-like leaves are quite firm, so need to be chopped very finely for inclusion in recipes. Sprigs of rosemary can be added to roasting dishes to flavour meat and vegetables. Rosemary is available all year round
Look for rosemary that smells rich and fragrant, with glossy dark green leaves
Place rosemary into a plastic bag then store in the fridge for 1 to 2 weeks
If using the leaves only, strip from the stalks before chopping finely and adding to recipes. If using rosemary as a flavouring, simply add sprigs or rosemary to the dish during cooking then remove before serving
For a fresh barbeque idea, strip leaves from rosemary stalks, leaving a small clump of leaves at 1 end of each stalk. Use stalks as skewers for meat and vegetables. Drizzle with olive oil then barbeque.
For fresh-flavoured barbeques, dip a sprig of rosemary into olive oil and use to grease your barbeque plate before cooking.
To add extra flavour to lamb or chicken, cut small sprigs of rosemary and insert into your roast before cooking.
For a fresh side dish, toss rosemary leaves together with olive oil, garlic cloves and peeled potatoes. Season with salt and pepper then roast until crisp and golden.