Description
With its fragrant taste reminiscent of lemon and pine, rosemary is the perfect accompaniment to sautéed potatoes, roasts and vegetable papillotes. Tasty in a marinade for grilling or as a whole branch in stews of lamb, chicken or game. Add it to rice, sautéed vegetables, pasta, a bouquet garni or infused in your favorite olive oil. Excellent in pan-fried mushrooms, a dish of green lentils or stuffed tomatoes. Rosemary can also be used as an infusion for an invigorating herbal tea to which honey and lemon are added.
TIP : For a side dish of rosemary potatoes – On a baking sheet lined with parchment paper, combine quartered yellow-fleshed potatoes, a generous amount of olive oil, minced garlic, rosemary, lemon zest, fleur de sel and ground pepper. Bake for 20 to 30 minutes at 400°F and enjoy.
Hand-picked in the heart of the Greek countryside.
Can be kept for several months in a dry place away from light.
