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Rosemary does not lose its flavor by long cooking, as many other leaves do. Use rosemary for fish, meat (especially poultry), but also for vegetables. It is frequently recommended for potatoes and suitable for vegetables fried in olive oil
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Rosemary does not lose its flavor by long cooking, as many other leaves do. Use rosemary for fish, meat (especially poultry), but also for vegetables. It is frequently recommended for potatoes and suitable for vegetables fried in olive oil
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