Rosemary is a fragrant herb with small, needle-like leaves. The leaves are quite firm and must be chopped fine to add to recipes. The slightly pungent, aromatic flavour of rosemary blends very well with beef and lamb dishes, but is also delicious with vegetables, beans and bread. Stripped of leaves, rosemary sticks make fantastic skewers for kabobs.
Choose rosemary sprigs with bold green, glossy leaves and firm, woody stems. Store rosemary in a plastic bag in the fridge for up to two weeks. For longer storage, dry the leaves by hanging the sprigs upside down in a dark place, such as a closet, for four weeks. Remove the leaves and store in an airtight container.
Preparation Tip: It is possible to capture the flavour of rosemary without affecting the texture of a cooked dish. Cut a large sprig and submerge it in the liquid that is being cooked, this works best in stock pot or crock pot recipes. Cook the dish as usual and remove the sprig of rosemary before serving. Alternatively, small sprigs of rosemary can be inserted into meat before roasting. The sprigs create an interesting presentation at the table, but should be removed before eating.