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Dried leaves. Rosemary leaves are used as a flavoring in foods, [7] such as stuffing and roasted lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves.
The Lamiaceae (/ ˌ l eɪ m i ˈ eɪ s i. iː,-ˌ aɪ / LAY-mee-AY-see-ee, -eye) [3] or Labiatae are a family of flowering plants commonly known as the mint, deadnettle, or sage family. . Many of the plants are aromatic in all parts and include widely used culinary herbs like basil, mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, and perilla, as well as other ...
Salvia jordanii differs from the well-known herb rosemary in its smaller leaves, only 5–15 mm (0.20–0.59 in) long and less than 2 mm (0.079 in) broad, and densely hairy flower stems. It also tends to be lower-growing, often under 25 cm (9.8 in) tall and prostrate, and never exceeding 1 m (3 ft 3 in) tall ( S. rosmarinus can reach 1.5 m (4 ...
MIX cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of ...
The leaves of Geraldton wax plants can be used in a similar way to rosemary leaves in cooking, as a flavoring agent. The flavor of Geraldton wax leaves is basically citrus, comparable to lemon myrtle (another Australian native plant) or Kaffir lime. The leaves can be infused in oil to add a lemon-like flavor, or added to a stock, or sauce.