Seasoning rosemary

The world of spices and seasonings is surprisingly diverse. Some of them can only be used for certain dishes, usually either sweet or salty. But there are also truly universal spices, the use of which is not limited to a narrow area in cooking. Thus, rosemary seasoning can be added to meat, vegetable, and even sweet dishes. This spice is also irreplaceable for making sauces, marinades and various drinks.

What does rosemary seasoning look like + photo

Rosemary is a perennial, highly branched subshrub from the Lamiaceae family with evergreen leaves, which in natural conditions can reach 2 m in height.

Rosemary leaves have an elongated, lanceolate shape with a bright green hue. They are quite dense to the touch and have a glossy outer surface. On the underside, they are matte-pubescent and have a lighter shade.Rosemary blooms in various shades of blue and soft purple. The seeds are small, elongated, brown in color.

As a seasoning, only leaves are used, sometimes whole small branches, abundantly covered with leaves. To make spices, the youngest and most tender leaves are collected from the top 1/3 of the branches before flowering. Collecting leaves should be done no earlier than the plant is 3-4 years old. When properly dried, the leaves curl into thin stick-tubes, which most closely resemble small needles with a convex upper surface and a curled lower surface. This is how rosemary seasoning appears (pictured below) in its traditional dried form, ready for use.

However, in recent years, rosemary has become more and more popular. Therefore, it is often used fresh, bought at the market or growing on a kitchen windowsill, and even frozen, prepared independently in the summer season.

Also, ready-made dried rosemary seasoning is easy to purchase at almost any grocery store or market.

What does rosemary smell like?

It is not for nothing that rosemary is translated from Latin as “sea dew” or “sea freshness”. Its aroma is really very fresh, pleasant, slightly sweet. It harmoniously combines notes of citrus, camphor, and eucalyptus against the background of resinous conifers, primarily pine.

The taste of the seasoning is quite pungent and somewhat bitter, so it should be used in very moderate proportions. When dry, the seasoning leaves have virtually no odor. To feel their aroma, the spice must be lightly rubbed between your fingers or on the palm of your hand.The aroma of rosemary also intensifies during heat treatment, and it does not weaken, so the spice can be added at the beginning of cooking.

The greatest value in the plant is the essential oil, which itself contains many substances that are useful, primarily for mental activity. It is actively used for medical purposes, and in perfumery and cosmetics.

In addition, the rosemary aroma itself can have a beneficial effect on the human body.

1. Improves mood, restores strength and desire to live, especially after stress and troubles.
2. Helps you gain determination, activates your strength and forces you to act.
3. Tones up and puts you in a positive mood.
4. Helps increase mental activity and improve memory.
5. Has aphrodisiac properties.

Where to add rosemary

Since the Mediterranean countries are considered the birthplace of rosemary, it is not surprising that it is most often added to Italian, Greek and French dishes.

Rosemary can be used both as an independent seasoning and as one of the components of a mixture of aromatic spices. The most famous ready-made spicy compositions involving rosemary:

• Provencal herbs;
• bouquet Garni;
• Italian herbs.

However, in recent decades, the use of rosemary has been noticed not only in European, but even in Asian cuisines.

Historically, this seasoning was actively used to prepare a variety of meat dishes, especially forest game. After all, rosemary fights off the unpleasant aroma characteristic of many types of meat, and also promotes the digestion of food that is relatively heavy for the stomach.In modern cuisines, almost any meat dish (pork, lamb, rabbit) is not complete without the addition of rosemary. It is only important not to exceed the dosage, otherwise you can achieve the opposite effect - the meat may begin to taste slightly bitter.

Rosemary is usually added to marinades when soaking various types of meat. But it can be added to meat dishes during stewing, boiling, and when making goulash or minced meat.

The seasoning is also indispensable for preparing meat and fish dishes, grilled or baked over coals. You can not only grate the prepared dish with dried rosemary, but also sprinkle it on smoldering coals. So that the aroma from them flavors fried meat. In Mediterranean countries, dry rosemary sprigs are even used as natural aromatic skewers or skewers. It is believed that its aroma drives away evil spirits, and the substances contained in the essential oil reduce the harmful effects of carcinogenic substances on the human body.

The seasoning can also add a refined aroma and improve the taste of baked, stewed or fried poultry: chicken, duck, turkey.

The second popular use of rosemary in cooking is adding it to cheese dishes. The seasoning can be used both during cheese production and as a flavoring additive for finished culinary products.

This seasoning is no less good in a variety of dishes with mushrooms and eggs.

However, all kinds of vegetables - potatoes, beans, eggplants, any types of cabbage, tomatoes, zucchini - will only benefit from adding rosemary during their preparation.For example, in the production of increasingly popular sun-dried tomatoes, it is the addition of this seasoning that plays a decisive role in shaping the taste of the dish.

You can also recall the classic dish from Greek cuisine of baked zucchini, eggplant, tomatoes and onions with garlic, the taste of which is significantly improved by the addition of rosemary.

And in Russia, potatoes fried in olive oil or baked with sea salt and sprigs of thyme and rosemary are becoming increasingly popular.

The use of affordable Crimean rosemary as an additive to all kinds of sauces and gravies is becoming a good tradition. This spice can enhance the taste of any vinegar. Any vegetable oil infused with rosemary is very tasty and aromatic. And combined with garlic, lemon zest and capers, it makes a tempting addition to any meat or fish sauce.

By the way, when making fish, you should use rosemary seasoning very carefully. It is necessary to add it in minimal quantities and preferably at the end of the cooking process, otherwise the taste of the finished dish may be seriously spoiled. Due to its rather active aroma, this spice should be used with caution in dishes with delicate flavoring properties, so as not to interrupt their smell and taste.

Finally, we should especially note the good compatibility of rosemary with pasta, baked goods, confectionery and sweet products. It is customary to add it to the dough when baking, sprinkle dry crushed powder on the finished products. The seasoning adds a special aroma and taste to some fruit desserts, salads and jellies.

Where do you put rosemary when canning?

Using the good preservative properties of rosemary, this seasoning is often used when stockpiling for the winter.

Adding rosemary when fermenting, salting and pickling cabbage and other vegetables not only increases the safety of the preparations, but also improves their taste, making them even more healthy and attractive.

The addition of rosemary will also help to add additional piquancy to the preparations and improve their aroma when salting and pickling mushrooms.

It should only be taken into account that for fermentation and pickling, it is advisable to use fresh twigs and leaves of the plant whenever possible. But for marinades, especially where hot pouring is used, dried rosemary is added.

The use of rosemary in the preparation of alcoholic and non-alcoholic drinks

Since ancient times, the famous rosemary honey and the equally famous rosemary wine have been used for healing. The latter was prepared by infusing fresh rosemary leaves in light dry or semi-dry grape wine for several days.

Currently, the most famous alcoholic drink using rosemary is vermouth. The seasoning is also used to prepare various healing tinctures with alcohol or vodka, including those with the addition of other aromatic herbs. Rosemary can simply enhance the taste and aroma of almost any alcohol-containing drink: liqueur, punch, grog, mulled wine, beer.

In the homeland of the plant, in Italy and France, this seasoning is added even when cooking compotes and jelly.

There is a known recipe for the famous medicinal rosemary tea.

You will need:

• 1 tsp. with a top of crushed dry rosemary leaves;
• 250 ml boiling water.

Manufacturing:

1. Rosemary leaves are poured with boiling water.
2. Leave covered for 15 minutes.

Drink one cup 2 times a day during infectious diseases or during epidemics to strengthen the immune system.

Rosemary is also a very popular additive in the production of non-alcoholic cocktails, lemonades and other soft drinks.

How to prepare rosemary for the winter

In the old days, harvesting rosemary for the winter was limited solely to drying its leaves. Currently, there are a wide variety of interesting ways to preserve the taste, aroma and beneficial properties of this seasoning throughout the year.

Is it possible to freeze rosemary?

With the advent of modern freezers, freezing it has become the most popular and interesting way to preserve rosemary for the winter. Moreover, you can often end up with a real ready-made seasoning, which will help not only enrich the taste of the dish, but also provide it with additional useful elements.

Freezing with oils

In this way, you can prepare not only rosemary individually for the winter, but also in a mixture with any other herbs.

1. The grass is washed, dried, finely chopped and placed in any small containers for freezing. It is better to use silicone molds for easier removal.
2. Forms are filled half or even most of them.
3. If you use butter for pouring, then first melt it on the stove, and then, after cooling a little, pour it over the rosemary leaves in the molds.
4. Pour the contents of the molds immediately with olive or other vegetable oil.
5. After the oil has cooled completely, place the containers in the freezer.

When using this method, the leaves retain all their taste, aroma, as well as beneficial properties, which are still partially transferred into oils and are enhanced by them.

If you don’t have a sufficient number of convenient freezing molds, you can slightly improve this method. Prepare an oil-herbal mixture, add ground ginger, garlic or lemon zest to it and grind everything in a blender until a homogeneous paste is obtained. The resulting paste can be placed in a plastic bag with a zipper, spread horizontally, closed and placed in the freezer.

Rosemary, prepared for the winter in this way, can be seasoned with pasta, pie filling, stewed and fried potatoes and any other vegetables, as well as semi-finished meat products.

Regular freezing

After washing and drying, the rosemary is chopped with a knife and, laid out on a thin tray, placed in the freezer for 12-24 hours.

After the allotted time, they take out the grass, put it in a plastic container or a plastic bag, write it down to remember it, and put it back in the freezer.

By the way, rosemary greens can also be stored frozen in ice cubes. This storage method is convenient for later adding them to a variety of drinks and liquid dishes, such as soups and stews.

The fastest and easiest way to freeze

This method is especially convenient to use if you want to preserve a large amount of rosemary.

1. The branches of the bush along with the leaves are thoroughly washed in cold water.
2. Dry at room temperature until the moisture has completely evaporated.
3. Directly in its entirety, place it in plastic bags with a zipper, close it and place it in the freezer for several days.
4. After a few days, the completely frozen packages are taken out and, without opening them, placed on the table and rolled on top with a wooden rolling pin.
5. The leaves separate very well and easily from the stems, while remaining completely fresh and green.
6. After which, if desired, the stems can be easily separated from the leaves, and the latter can be stored again in the freezer.

In this form, rosemary retains its fresh green appearance, and all its aromatic and taste properties, and can be used to prepare absolutely any dishes and drinks.

How to dry rosemary

Drying rosemary is not difficult at all. Usually it is divided into small bundles and, tied with a strong thread, hung in a warm, shady, dry, but ventilated place for several days. If you have a dryer, you can dry the seasoning in it. You just need to know that the drying temperature should not exceed + 35 °C.

Then the branches are placed in a thick plastic bag, closed and the dried greens are ground in it with your hands. As a result, the leaves are separated from the stems and can be placed in hermetically sealed packages.

How to Preserve Rosemary as Salt

There is another way to preserve rosemary for the winter, traditionally used in Mediterranean countries.

1. The rosemary leaves are separated from the stems and mixed with sea salt. The number of leaves collected from 10 stems will require about 80 g of salt.
2. Use a blender to blend the resulting mixture until it turns greenish.
3. Spread the mixture in a thin layer on a baking sheet covered with baking paper.
4. Dry in the oven at a temperature of about 100 ° C for 15-20 minutes.
5. Place in completely dry and clean jars, seal tightly and store in a dark and dry place.

The aromatic and tasty salt obtained as a result of these actions can serve as a seasoning for salads and many other dishes, including savory baked goods.

How to store rosemary (rules for storing fresh and dried)

Of course, in the midst of summer, you want to make the most of fresh rosemary herbs for preparing various dishes. It is easy to keep it fresh for 1 month. To do this, you only need to comply with two basic conditions: low temperature (about + 5 ° C) and high air humidity.

1. The easiest way is to put the twigs in a jar of water, cover with plastic and put in the refrigerator. It is advisable to change the water in the jar every day.
2. You can leave such a jar in the room. In this case, there is a possibility that some branches will even be able to take root and the bush can be transplanted into the soil mixture.
3. You can wrap the rosemary sprigs in parchment paper or a damp cloth, place them in a bag or clear container, and store them in the refrigerator for about a month.

In vacuum bags, such greens can be stored in the refrigerator for up to 3 months inclusive.

When frozen, rosemary can last for 6 to 8 months without losing its flavor properties.

In dried form, this seasoning can be stored in a dry room without access to light for about six months.

In the form of a flavored salt, rosemary retains its properties for up to 12 months.

Conclusion

Rosemary seasoning can be added to such an endless number of dishes that it can rightfully be considered universal. The first time, perhaps, not everyone will be able to appreciate its taste and aroma. With regular use, you can get so used to the new look of familiar dishes that it will be difficult to do without it later. It is only important to maintain the required dosage.

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