Who doesn’t know the heady scent of rosemary? To ensure that this aromatic herb gives the best of itself, follow these 5 guidelines.

How to choose rosemary

If you don’t have a vegetable garden, the first thing to do is to buy rosemary in perfect condition. Choose the twigs that do not have blackened or soggy areas, with well-connected needle-like leaves, gray-green in color, without yellowish or brown areas. The scent must be intense, warm, pungent and resinous.

How to preserve and clean rosemary

The ideal is to use it as soon as it is bought or picked in the garden, in case it is not possible to do so, wrap the rosemary sprig in a slightly damp sheet of kitchen paper and keep it in the fridge for 4-5 days will remain perfect. Wash it just before using it .

Ideal uses of rosemary in the kitchen

The aromatic flavour of rosemary fits perfectly with fish, lamb, pork and poultry, so do not hesitate to sprinkle the rosemary leaves (also minced if you wish) meat and fish if you cook them in the oven, grilled or in a pan. You can also use it to marinate. In this regard, it is good to know that grilled meat should be put on the barbecue only after having marinated with rosemary and possibly other spices, since according to research by Kansas State University rosemary contains substances that can reduce the level of carcinogens that develop with this type of cooking. Also use it on homemade farinata and focaccia.

Rosemary to drink

Serve your cocktails with rosemary twigs, it will increase their freshness. What matches well with it? Among spirits, it is excellent with vodka and gin; among non-alcoholic beverages with fruit-based juices and beverages, in particular it is perfect served with lemonade or lemon drink. But with rosemary you can also make infusions and herbal teas: just leave the leaves to infuse for 5-6 minutes in boiling water.

How to dry rosemary and make it an aromatic oil

Rosemary can be kept for a long time if dried, to make it hang with twigs of rosemary flipped upside down in dry places, moderately warm and away from light. The leaves, as they become dry, will tend to come off, so put them under the branches to collect them. When they are all dry, remove also those that have remained attached to the twigs, then conserve them (whole or crumbled) in a hermetically sealed glass jar, away from light, humidity and heat.

With the dried rosemary you can make an excellent flavoured oil, to do this finely chop the dried rosemary leaves and make themmacerate in extra virgin olive oil for about 10 days. At the end of this period, filter the oil so as to remove the rosemary, taking care to squeeze it to make the oil it absorbed come out, then pour the rosemary oil into a glass bottle (preferably dark) with an airtight seal.