Club House Rosemary Leaves

Rosemary Leaves are slender, slightly curved and grayish green in colour and resemble miniature curved pine needles. Harvested from the evergreen Rosmarinus officinalis, it is a highly prized culinary herb. Rosemary has a fresh, sweet, piney flavour.

Rosemary Leaves complement lamb, pork, veal, sausage, poultry, oily fish, game, tomato sauce, vegetables, soups, breads and marinades. To release the flavour of Rosemary Leaves, gently crush them before adding to your recipe. Rosemary Leaves are well suited to lamb and pork dishes. Gently roast a loin of pork with olive oil, Minced Garlic and Rosemary Leaves. Add Rosemary Leaves to the liquid used for poaching salmon or halibut.