Wild Rosemary Crete - Rosmarinus officinale - Italian Herb
The rosemary has been known since ancient times for its medicinal properties. The spice has the reputation of strengthening memory. Even today it is used therapeutically with liver diseases.
What is rosemary? Botanic Information
Rosemary belongs to the Lamiaceae and is a perennial plant, with a height of up to 2 meters. It thrives best in the Mediterranean climate, requiring a sunny but sheltered spot from the cold. It doesn't tolerate frost.
It grows very well in the light, dry and organically poor regions of Crete. The needle-shaped leaves are harvested in summer and dried in the shade. The full aroma of rosemary is best preserved in hermetically sealed cans.
What does rosemary taste like?
Its taste is strong and spicy. Rosemary is a very aromatic herb. It tastes tart, peppery and resinous with delicate hints of camphor and pine.
What is it used for?
Rosemary is used lavishly in the Mediterranean kitchen. Many meat dishes, but especially with lamb, veal and even pork is fried with rosemary, garlic and olive oil.
It is also suitable for marinating a leg of a lamb. Put a leg of lamb in a plastic bowl and cover with red wine. Add a clove of garlic and 1 tablespoon of rosemary. Let them marinate overnight before cooking the leg of lamb on the next day at 180 - 200 ° C for about 1 hour in the oven.
It perfumes white meat, such as a roasted rabbit or veal stew. You can also flavor with rosemary delicious soups or marinades. Use it for barbecues, and you will feel like you are on a holiday in Italy. The Italian cuisine, which I personally love, used plenty of rosemary.
Rosemary spices vegetables fried in olive oil, lamb ribs, pork, beef or even veal. I put rosemary with garlic in the belly of a sea bream, season it from the outside with salt, pepper, rosemary and olive oil - in the oven for about 30 min at 180 -200 ° C. Delicious.
Rosemary blends beautifully with the following herbs: lavender, lovage, savory, mint, bay leaf, garlic, oregano, parsley, sage, chives, thyme.