ROSEMARY

Dried rosemary comes from the Mediterranean region and is now cultivated in many warm regions. The dried needles keep their intense aroma and have a particularly long shelf life. Drying concentrates the essential oils, which makes the flavor stronger and spicier – ideal for Mediterranean dishes and braised dishes with meat, vegetables or potatoes.

Strong, spicy and slightly resinous with a hint of citrus freshness. Dried rosemary develops a more intense aroma than fresh and brings depth and warmth to savory dishes.

Dried rosemary is excellent for roasts, stews, oven-baked potatoes or grilled dishes. Simply crush 1–2 pinches lightly before cooking and add them to the dish. It also adds aromatic flavor to herb breads, pizza doughs or Mediterranean oils.

Rosemary has been used in cooking in the Mediterranean region since ancient times. Its name derives from the Latin ros marinus – “dew of the sea” – and refers to its origins in the coastal regions of the Mediterranean.