Storage tips
Rosemary keeps for several days at room temperature. Small sprigs tied with raffia can also be used as fragrant place settings.
Available packaging
30/40 g small pack; 30/40 g mixed pack with sage, rosemary and bay leaves; 100 g tray; 200/250 g film-wrapped tray; 500 g resealable tray; custom weights; 1 kg and 2.5 kg bulk packs.
Discover rosemary
An unmistakable Mediterranean herb, rosemary has a resinous fragrance that evokes the coast. Its aromatic leaves are a natural partner for simple, robust dishes.
Cilento-style rosemary potatoes
Ingredients: 1 kg potatoes, 1 rosemary sprig, 100 ml olive oil, 2 garlic cloves, 2 sage leaves, nutmeg, salt and pepper. Peel the potatoes and cut them into wedges. Gently fry the garlic in oil, add the potatoes and brown them, stirring. Add a little water when needed. Season with sage, rosemary, nutmeg, salt and pepper, lower the heat and cook for about 20 minutes, adding water as necessary.
In the kitchen
Use rosemary with roast meat and fish, potatoes, cheese and savoury baking. Whole sprigs can flavour a dish and then be removed before serving.
Growing and practical tips
Beyond cooking, dried aromatic sprigs can be used in decorative bundles and scented sachets.