Aromatic herb rosemary native to the Mediterranean began to be used in Russia since the sixteenth century. And they used it not so much in cooking, as for treating a variety of diseases. Rosemary oil was used to improve memory, stimulate mental activity, improve blood circulation and eliminate stagnant veins (blood clots), and was also used as a component for cosmetic masks that prolong youth.
Over time, antiseptic, analgesic and bactericidal effects of rosemary, its cholagogue and tonic properties have been proven.
Rosemary improves the performance of all body systems, stimulates digestion, speeds up metabolic processes and removes toxins. Thanks to this, regular use of rosemary cleanses the skin and improves the condition of the hair and nails. But here, hypertension and pregnant women should use rosemary with caution, since it is able to increase blood pressure and has a tonic effect.
In addition to possessing a number of valuable properties, rosemary is characterized by a fine spicy taste and divine aroma that can transform any dish and is successfully used for this purpose in cooking.
Seasoning rosemary - use in cooking
Rosemary as a seasoning can be used both fresh and dried, and where, in what dishes it can be added and how much, we will tell further.
- Fragrant leaves with coniferous notes and camphor shades are often added to marinades to neutralize a specific odor when cooking game, rabbit, lamb, pork, poultry and giving the meat a pleasant taste. A pinch of dried rosemary leaves markedly changes the palette of flavors and flavors for the better.
- The preserving properties of rosemary will be appropriate when marinating mushrooms and vegetables, as well as when cabbage is sour or in other similar preparations. It is better to use fresh seasoning sprigs, adding it to the bowl entirely or cutting off the needles, depending on the volume of the billet.
- Often, rosemary is used to flavor the smoke when cooking meat or vegetables on the grill. It is thrown directly on the coals or wrapped with twigs of meat or poultry slices. There is an opinion that rosemary somehow miraculously neutralizes the harmful effects of carcinogens.
- You can use rosemary when cooking absolutely any meat dishes. It is added not only when frying meat , but also during its cooking, stewing, baking and in combination with vegetables, mushrooms and other ingredients.
- Rosemary is perfectly combined with other spices besides laurel leaves. They can replace the bay leaf, but you can not use seasoning with it, as the taste of both does not change for the better, which significantly spoils the result when preparing a dish. Rosemary can be found in the composition of Provencal or Italian herbs, as well as in spices called "bouquet garni".
- Do not also add rosemary in the dish too much or more than other spices. Its taste and aroma is quite saturated and can kill all other seasonings and make the dish luscious.
- In addition to meat dishes, rosemary combines perfectly with mushrooms and eggs, with cheese and vegetables, with pizza and pasta. It can be added to a stew or salad, into a sauce or soup, thus greatly improving the taste of the food.
- Rosemary is also used effectively for the aromatization of alcoholic and nonalcoholic beverages and even wine, filling the already existing bouquet with additional shades.
- Very often, the seasoning is used to infuse oil or vinegar and obtain a fragrant base to dressings in salads .