Rosemary (dentrolívano)

Delicious! These fine pieces of rosemary leaf are ready to use. They have a very pleasant, strong flavor that they prefer to retain for a long time. Give the rosemary leaves time to be absorbed by a dish, and feel free to cook them along with it!

Hardy rosemary, with its evergreen 'needles', can be found in many gardens. These are curled, leathery leaves, green on the upper side and greyish on the underside. The leaves are so sturdy that they withstand baking and grilling well. Consequently, they are a popular herb in fried potatoes, grilled meat, and game.

Fresh rosemary leaves are too hard and tough to eat, especially the oversized leaves from the garden. Use a sharp knife to finely chop the leaves, but do not start mincing, as this brings out a strong bitter taste, the defense mechanism of many plants.

Note how fine the texture of these dried leaves from the island of Crete is. They come from wild plants with leaves that are wafer-fine compared to garden rosemary. After harvesting the stems, the leaves are stripped and then cut into small pieces so that they are perfectly edible. The harvest takes place before the rosemary flowers, when the leaves are at their most flavorful.

Rosemary is a plant in the mint family, just like oregano and thyme. It is native to the Mediterranean region and was already used as a herb in antiquity. It arrived in China in the third century—during the Han Dynasty—and many centuries later in America as well. Consequently, rosemary is used not only in Italian and Greek cuisine, but also in Chinese and Latin American cuisine.

Just like thyme, rosemary is a powerful herb, especially this wild-picked variety. But unlike with thyme, you don't need to be as wary of overdosing or overpowering other flavors. The reason for this is the aforementioned leathery texture of the leaf, which ensures that the leaf releases its flavor with difficulty; in other words, it holds onto the flavor.

Scent and taste

The taste and aroma of rosemary are determined by α- and β-pinene (pine resin), borneol (balsamic vinegar), camphor and camphene (camphor), and limonene (citrus).

Usage

The flavor of dried rosemary comes into its own best when the leaves have had time to release their flavor. In this case, that is only partially the case due to the leathery leaves. They can withstand heat well. Feel free to add them to a dish that needs to be baked or grilled.

Besides classic applications where rosemary is simmered for a long time, you can also use it in quick preparations, even in stir-fries. It is interesting to use rosemary in alternative ways, such as in reductions (high heat in a short time), or in the form of an infusion (with sugar syrup) used in fruity chutneys or savory jams. Balsamic jam, for example.

Wild rosemary combines excellently with oregano, thyme, basil, and fennel seeds.

Recipes:

Fried celery strips - ourfood

Features:

• 100% dried leaf of Rosmarinus officinalis
• foraged, hand-harvested (stripped)
• origin: Greece (Crete)

Assortment

• available in glass (30 grams) and stand-up pouch (no test tubes)
• Larger quantities on request

Gift packaging

• The jar is available in tasteful gift packaging, consisting of a cube box filled with black tissue paper.
• For an overview of our gift packaging, please refer to the gift packaging section.

Save:

• store your rosemary in a closed package
• preferably store in a dark, dry and cool place
• best before November 2027 (11-2027)
• This expiration date is an indication.

Batch number

The batch number helps us trace which supply an item originated from. It is listed on the packing slip and the invoice.