DID YOU KNOW?
Native to the Mediterranean and in use for at least 2,500 years, rosemary was once considered a cure for ailments of the nervous system, according to "The New Food Lover's Companion." It makes sense -- the herb's strong but refreshing pine scent is very soothing to all but the appetite, which it stimulates.
A member of the mint family, fresh rosemary is available year-round. It adds a distinctive flavor and aroma to stews, roasts and other wintry dishes. The pine needle-shaped leaves take well to drying although they're not as pungent as fresh.
BUYING TIPS
In warmer months, gardeners need only walk outdoors with a pair of scissors to gather rosemary sprigs right off the plant. Supermarket shoppers should use the same standards in looking for rosemary as they would in buying a Christmas tree: Look for silver-green needles that are healthy and fresh. Avoid any yellowing or brittle sprigs.
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STORING HINTS
Refrigerate up to one week in a plastic bag.
PREPARATION TIPS
Whole sprigs of rosemary can be dropped into stews, arranged around roasts or stuffed into the cavity of various poultry, especially turkey. To use chopped rosemary, gently pull leaves from the stem and chop to desired size. Fresh rosemary can flavor breads, muffins and stuffings, among other dishes.
