Rosmarino

To Preserve. Pick rosemary when it is in flower, which happens at least three or four times a year in the Salento, cut it very fine with scissors and immediately put it in a glass jar, covering it with olive oil. Both the oil and the cut-up leaves and flowers can then be used to flavour a soffritto, their taste unimpaired. Remember to replenish the jar next time you meet a bush of rosemary.