Organic rosemary

Seeds:  40  / Botanical name:  Rosmarinus officinalis

The scent of Provence for pan-fried and grilled dishes

Evergreen, bushy rosemary is recognizable by its intense aromatic fragrance and its deep green, narrow, and elongated leaves, which are slightly rolled downwards to protect them from drying out. The numerous blue-violet flowers, with their stamens protruding prominently from the bloom, can appear from February until June. The shrub thrives in containers and is even moderately hardy.

Natural habitat:  Rosemary grows wild throughout the western and central Mediterranean region, from the coastal areas of Portugal to the Ionian Sea.

Culinary uses:  The delicate needles are classically used for roasted rosemary potatoes. The robust flavor of fresh rosemary is also a typical ingredient in Mediterranean cuisine, especially in Italy and the Provence region of southern France, and is particularly well-suited for grilled fish and meat. It can also be used to enhance lamb, game, and grilled meats, as well as eggplant, potatoes, tomatoes, and zucchini. The leaves have an intense, spicy, and slightly bitter aroma, as rosemary contains not only essential oils but also resins, tannins, and bitter compounds. Always chop rosemary only when ready to use, as the essential oil quickly turns rancid when exposed to oxygen. Rosemary can also be preserved well by drying it in a bundle and then storing it in an airtight container.