Gregg's Rubbed Rosemary
Rosemary is indigenous to the Mediterranean region and is
associated with remembrance, particularly in New Zealand and
Australia for ANZAC day.
The herb has a strong, bitter-sweet pine or eucalypt-like aroma
and flavour that marries well with other strong flavours such as
red wine, garlic, oily fish and tomato. It is best used
sparingly as the flavour is very strong and can easily overpower a
dish.
Rosemary does not lose its flavour with long cooking, which
makes it ideal for braising and slow cooking. Australians and New
Zealanders are most familiar with the herb for cooking lamb
dishes.