Rosemary is native to the Mediterranean region and gets its botanical name from ros (dew) and marinus (sea), in reference to the areas around the Mediterranean where it grows so abundantly. It is believed that rosemary was introduced into Britain by the Romans and was probably in cultivation there before the Norman Conquest as its medicinal qualities are mentioned in an 11th century Anglo-Saxon herbal.
*Tip: Whole sprigs are good in marinades, especially for lamb. Adopts a smokey flavour when barbecued or roasted. Add butter with rosemary, dress steamed red potatoes, peas, zucchini or summer squash. Sprinkle over vegetable frittatas.
◆ Flavours cooked dish with delicious herbal taste
◆ Ideal for meat slices, stews, gravies and vegetables
◆ Particularly suited for flavouring lamb meat
◆ Can be used as barbecue seasoning as well
◆ Use with other MasterFoods spices to create an aromatic meal