03/01/2022
So we are infusing olive oil with fresh rosemary from our garden, along with some silver rose garlic that was harvested. Wanted to pass on some thoughts about Rosemary.
Rosemary is a very popular herb and can be used very well for a variety of dishes. It goes well with meat dishes, fish dishes, salads, soups and potato and mushroom dishes. The leaves are especially suitable for many savory dishes.
Rosemary is highly aromatic, tastes slightly bitter and resinous. The taste is comparable to a mixture of camphor and eucalyptus. Both fresh leaves and dried herbs are suitable for food preparation.
A well-known side dish is rosemary potatoes. For this purpose, the potatoes are placed in an oven with oil and salt and sprinkled with chopped rosemary. In addition, other potato dishes such as fried potatoes or farmer’s omelette can be perfectly seasoned with it.
Rosemary is great to combine with many other herbs and spices. It harmonizes with many other Mediterranean herbs. Also, suitable are leeky herbs and spices such as (wild) garlic or onions.
Fresh sprigs can also be made into a high quality herbal oil. Such an oil is particularly suitable for the preparation of marinades or salad dressings. For the production, simply place a sprig of rosemary in a low-aromatic edible oil for about four weeks.
For meat dishes, rosemary should always be used sparingly as it has an intense and aromatic taste. For roast dishes, it is also advisable to simply roast a twig in butter. The flavorings so get easy to the butter and can then be delivered to the other ingredients.
What do you use it for?