The use of rosemary as a seasoning
Rosemary leaves are used in cooking as a spice. The fresh, slightly bitter leaves exude a clean and vibrant scent reminiscent of a complex blend of camphor, eucalyptus, pine and lemon. Rosemary is found in classic French spice blends. Aromatic vinegar is prepared on its basis.
Rosemary leaves go well with all types of meat and fish. It is widely used for pickling pork, lamb and rabbit to get rid of the specific smell characteristic of these types of meat, and give it a kind of “forest” flavor of game.
It is very important that the rosemary does not lose its flavor during prolonged cooking, so it can be added when frying, stewing or baking food. Rosemary is added to sauces and soups, it goes especially well with cheese dishes. You can add some rosemary leaves to the dessert.
In addition, rosemary is used in cooking to flavor oil and salt. Due to its antioxidant properties, rosemary serves as a natural food preservative.