The leaves of the evergreen bush from southern Europe, were already highly valuedas spice and medicinal plants in the Middle Ages. Rosemary is particularly essential in the French and Italian cuisine. The spice has a distinctive odor of camphor, bitter and aromatic taste.
It is the perfect spice and perfume of lamb meat and seasonings mixed with sage and onions. Also for deer and rabbit back meat, it is ideal if we sprinkle the meat WHILE steaming. Even oils from rosemary are particularly exceptional.

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