Rosemary

Rosmarinus officinalis

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Rosemary

The bitter-sweet, needle-shaped leaves are used fresh or dried, or in powder form, though when dried they generally lose their strength of flavour. Rosemary is almost always used in the whole sprig and is rarely, if ever, chopped. Used in soups, stews and salads, it is included in bouquets garnis and as a garnish for many vegetable dishes.