Storage

Rosemary can be stored in the refrigerator, wrapped in paper towels and enclosed in a plastic bag - or store it in a glass of water in the refrigerator for up to one week.

Drying

To dry rosemary, hang fresh sprigs in a warm, dry place and strip off the leaves before storing in an air-tight container.

Cooking rosemary

When using the herb in food the leaves should always be chopped finely unless you are using whole sprigs, which can be removed from the cooked dish. Rosemary mixes well with other herbs like thyme, parsley, and chives. Whole sprigs can be added to oil and vinegar to make condiments or marinades for meat or cheese.

How to use it

Rosemary is a versatile Mediterranean herb with a strong, 'piney', aromatic flavour. It goes well with poultry, fish, lamb, beef and game, especially when roasting. Rosemary also enhances tomatoes, spinach, peas, mushrooms and potatoes. Use rosemary to flavour stuffings, egg and cheese dishes, dressings, salads, soups, tomato sauces, and even desserts.