In Italian cooking rosemary is often used to season meat dishes and some types of tomato sauce. Used sparingly, rosemary is good added to flavour wine punch or apple jelly. It is also great on Focaccia Bread. This product is rubbed to release maximum flavour. Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration. To prepare: quickly rinse rosemary under cool running water and pat dry. Most recipes call for rosemary leaves, which can be easily removed from the stem. Alternatively, you can add the whole sprig to season soups and stews then simply remove it before serving. Try adding it to omelettes and frittatas and it makes a lovely sauce for bread mixed with olive oil. Rosemary is a good source of the minerals iron and calcium, as well as dietary fibre.
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