Rosemary from ancient times is known to the Egyptians andthe Greeks. There were times when sheep grazing on rosemary fields, so their meat later acquired a peculiar and rather pleasant taste. This to a certain extent contributed to the fact that rosemary in cooking has gained popularity.
Also ancestors were well known for rosemaryhoney used for medical purposes. Rosemary is grown in Spain, Morocco, Italy, Tunisia and Greece. At the moment, there are several types of this product on sale. Basically, this is a different kind of seasonings and oils from the leaves and flowers of the plant.
Rosemary in cooking is used both as aindependent seasoning, and in the role of one of the ingredients for various condiments mixtures. It is especially well combined with thyme and marjoram. If you cook meat with rosemary, it will be filled with an additional taste and aroma (especially game and mutton). In addition, the plant is widely used for the aromatization of alcoholic beverages: vodka, liquor, honey wines and, interestingly, even beer.
Seasoning from rosemary can improve tastealmost all soups from vegetables, chips, pizza, as well as all kinds of dark sauces. A special combination of rosemary is seen with mushrooms and garlic (if all this is stewed in wine). Due to its qualities, rosemary is part of the "provencal herbs" seasoning, and if you add it to a marinade made on the basis of oil and vinegar, it will give it a unique aroma.
A feature of this plant is itsthe ability to retain all its aromatic properties even in dry form. With a long cooking process, the fragrance also does not disappear. For this reason, it can be added to the dish at the first stage of its preparation, and before being fed to the table to remove, then the sharp odor will leave, and only the characteristic aroma will remain.
Rosemary in cooking should be usedcarefully, there must be some moderation at dosage. Otherwise, the dish may be completely spoiled. Seasoning will be less bitter, if you use leaves and twigs in their entirety. Finely minced rosemary is recommended to be added only to bread or a complex marinade.
Very good with this seasoning combinedlamb and pork, no less delicious is the dish "chicken with rosemary." As the long experience, baked vegetables - tomatoes, aubergines and zucchini - successfully combine with this seasoning.
For fans of cooking shish kebabs or otherdishes on the open fire, the aftertaste of rosemary will be to your liking. For this purpose, plant twigs can be placed directly on the coals. There is another interesting idea-to use rosemary sprigs as fragrant skewers.
The plant has some peculiarcharacteristics. For example, its leaves contain very little water. This circumstance makes it possible to produce an independent aromatization of butter and vegetable oil. Seasoning can complement the taste of various fresh dishes (such as for example pasta) or add to the dough for flat cakes.
Rosemary in cooking is widely used alsobecause it has a number of useful properties. It is capable of neutralizing and removing toxins from the liver, as well as activating the production of cleaning enzymes and thereby producing a natural purification of the liver.
Seasoning is becoming more popular,Used in an increasing number of recipes, allowing you to cook amazingly fragrant and delicious dishes. And besides, it is indispensable in the process of cooking fatty foods, since the essential oils contained in rosemary contribute to the fact that the work of the gallbladder and liver is stimulated, and this in turn influences the improvement of the entire digestive tract.
