Rosemary is an intensely aromatic herb, tasting of both lemon and pine. It has woody stems and needlelike green leaves with
How to Choose Rosemary
Select bunches that are fragrant when rubbed and have a profusion of pliable leaves. Avoid stems that look scraggly or are dry and brittle.
How to Store Rosemary
Keep unwashed rosemary, wrapped, in the warmest part of the refrigerator, such as a compartment in the door, for up to 3 weeks. Pitch it when it no longer looks fresh or you see mold.
How to Prepare Rosemary
Keep stems and leaves intact until you’re ready to cook. Strip the leaves from the stems by grasping the stem at the top and running your thumb and forefinger down the stem.
How to Use Rosemary
Sparingly—rosemary’s strong flavor can easily overpower foods. After the leaves have been removed, rosemary stems make excellent kebab skewers. Whole fresh sprigs can be inserted into olive oil to make infused oil (make sure the herb is fully sub-merged).
Real Simple Rosemary Recipes:
- Rosemary and Orange Scallop Kebabs
- Rosemary Chicken With Arugula and White Beans
- Seared Salmon With Olives, Rosemary, and Potatoes
- Orecchiette With Rosemary Carrots
- Rosemary, Lemon, and Garlic Rub
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