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Robust Rosemary is a large Mediterranean shrub with needle-like leaves that become pale green-brown when dried. Usage of Rosemary dates back to 500 BC, whenthe ancient Greeks and Romans used it as a culinary and medicinal herb. Popular in Mediterranean cooking, it is considered an essential ingredient when cooking with lamb. The aroma is fragrant, pine-like and minty with an astringent, peppery, woody and herbaceous flavour. Apart from being a truly super herb, Rosemary is also an emblem of remembrance for ANZAC DAY. It has particular significance, as it grows wild on the Gallipoli Peninsula.

HOW TO USE
Being a powerful dried herb, it is best use sparingly and benefits from a long cooking period to help soften the hard leaves. It blends well with citrus and French, Spanish and Italian cultures use it in abundance in their cooking. Rosemary blends well in tomato sauce, soups, stews or home made focaccia bread.

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