|Flowering rosemary shrub|
Rosemary does not lose its flavour by long cooking, as many other leaves unfortunately do. The fresh leaves have a more pure fragrance and are therefore preferred whenever available.
Use rosemary for fish, meat (especially poultry), but also for vegetables. It is frequently recommended for potatoes and suitable for vegetables fried in olive oil (aubergines, zucchini, tomatoes), as commonly prepared in Mediterranean countries. In Italian cuisine, mutton is hardly ever cooked without rosemary, and broiled poultry wrapped in rosemary twigs is also very popular. A similar effect can be achieved by sprinkling rosemary leaves on the glowing charcoal during grilling (see also myrtle).
Rosemary is one of those herbs that are more potent in the dried than in the
fresh state (see thyme). Dried rosemary is among
the most powerful herbal spices, and care must be taken not to overdose which
may result in a disagreeable
perfumed odour. In contrast, applying
fresh rosemary allows for more of a light hand. Many cooks, especially those
influences by Mediterranean cooking, consider fresh rosemary superior to the
dried one in every case, and use fresh rosemary whenever available.