Rosemary is grown for ornamental and culinary purposes. It is harvested for its leaves, both dried and fresh and for its volatile oil. It is highly aromatic and releases aromas of pine, menthol and pepper. Those aromatics translate directly into its flavor profile, making rosemary one of the most powerful stand alone herbs in the kitchen.

A hearty, woody and oily herb, it may be used fresh or dried. Infuse oils, sauces and syrups with whole rosemary. Pair with hearty stews, meats, fresh cheeses, breads, dried fruits, lame, game meats, poultry and root vegetables. Add whole sprigs to grills or use longer branches as skewers for shrimp and vegetables. To store, keep cool and dry until ready to use

Use Rosemary blossoms as an alternative to the herb’s leaves for a milder flavor and more delicate texture. Rosemary blossoms do not stand up to direct heat and should be used as a finishing herb in either sweet or savory dishes. Rosemary Blossoms compliment lamb and pork (especially when grilled), white beans, garlic, onion, potatoes, tomatoes, anchovies, olive oil, lemon, apples, pear, quince, honey, lavender and thyme

Rosemary skewers are no different than rosemary, except that they can be utilized as their name suggests, for skewering meats, fish and vegetables. Rosemary, like many other herbs, is a member of the mint family. It is a woody perennial that grows in erect upright bushes producing thick, offset evergreen and silver colored sticky needles, a condition that occurs from the sap that is produced from the plant's stems and branches.


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the must-have secret ingredient for your summer drinks

To take your summer favorites to the next level, incorporate freshly picked herbs from the garden into your own simple syrup. It's sure to be a refreshing addition the whole family can enjoy!