Description
Rosemary takes to drying better than most herbs. The oils sit in tough, resinous needles and stay put, so the flavor holds – piney, a little camphorous, and strong enough to lead a dish on its own.
Crush the needles between your fingers or give them a rough chop first; left whole they stay woody and aren't much fun to bite into. Good with roast potatoes and lamb, in focaccia, with white beans, or steeped in warm olive oil and strained out.
Ingredients
Whole dried rosemary.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed, away from light and heat. Leaf herbs fade sooner than seeds and barks.
