Rosemary has a warm, piny flavour particularly common in Italian and Mediterranean cuisine.
- Add early in cooking.
- Essential on your roast lamb.
- Try sprinkled with sea salt on your roast vegetables
Used in Italy for chicken, lamb, and fish and also used in French and Indian dishes.
It enhances vinegars, wine, sugars, milk and sweet dishes.
Rosemary is a member of the mint family Lamiaceae, which includes many other herbs.
Rosemary is the needle like leaves of Rosmarinus officinalis, a woody herb with a warm piny flavour.
For Your Appreciation
Rosemary has a warm, piny flavour particularly common in Italian and Mediterranean cuisine. In Kiwi cuisine, it is most popular with roast lamb.
The name “rosemary” derives from the Latin for “dew” (ros) and “sea” (marinus), or “dew of the sea”.
Rosemary has well-recognised antibacterial qualities and helps digestion of fat. Rosmarinic acid and other antioxidant compounds in the herb fight bacteria and prevent meat from spoiling, and may even make cooked meats healthier.
FOR YOUR CONVENIENCE
The unique box is recyclable and biodegradable, made in New Zealand from unbleached PEFC certified responsible board, and printed with soy based inks. The bag inside is Home Compostable*; made right here in New Zealand from a unique plant based laminated film, that is majority derived from sustainably produced wood pulp & gm-free corn sources. Made from compostable films, certified to European standards: OK Compost Home. The unique bag has barrier qualities that seals in the flavours and aromas so your herbs & spices stay fresher, longer, and closable with our special re-usable & biodegradable wood bag clip means they do not make a mess of your pantry or drawers.*when composting at home, ensure there is a composting environment containing sufficient heat, water, oxygen, soil & micro-organisms.