Cut Rosemary has a strong, piney flavor that intensifies when cooked to a permeating, herbaceous taste. Dried, needle-like Rosemary leaves can be used sparingly in sauces or rubbed on grilled and roasted meats and vegetables.

  • To season meat dishes and tomato sauces of Italian cuisine
  • Season traditional Greek leg of lamb, along with garlic, black pepper and citrus
  • Add sparingly to sweet concoctions like wine punch or apple jelly for a unique, herbal twist
  • Combine with our Rosemary Fused Olive Oil on red potatoes

            1/2 c glass jar 

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