Crumbled ROSEMARY -

Rosemary is an aromatic plant native to the Mediterranean region. This plant is characterized by its narrow, pointed evergreen leaves, dark green above and silvery below. Rosemary leaves have a strong, pleasant smell, and are used as a culinary herb to flavor dishes. Rosemary is an aromatic herb widely used in cooking to flavor and enhance the taste of dishes. Rosemary leaves have a woody, slightly bitter and peppery flavor that goes well with meats, fish, vegetables and sauces. In the kitchen, we mainly find rosemary: In meat dishes, such as lamb, pork, chicken or beef, rosemary can be used fresh or dried to flavor the marinade or sauce. In vegetable dishes, such as roast potatoes, grilled zucchini or sautéed mushrooms, rosemary can be added at the end of cooking to give a fragrant and original touch. In soups, stews and sauces, rosemary can be added at the beginning of cooking to give a woody and warm flavor. It is important to dose rosemary sparingly, as its taste can quickly become too strong and mask other flavors. It is also recommended to remove the rosemary stems before serving the dish, as they can be tough and not very pleasant to eat.