Rosemary (Rosmarinus officinalis) is a perennial herb from the family Lamiaceae, which needs lots of sun and can reach 1-2 m tall. It is cultivated all over the Mediterranean region and, like sage, rosemary is capable to inhibit the auto-oxidation of unsaturated fatty acids.
The rosemary flavor is due to the compounds of its essential oil. These are especially pinene, camphene, camphor and eucalyptol. Dried rosemary retains most of its flavor.
Here you can find a list, which spices / herbs to use with a particular dish.
Books on Amazon
- Stop and Smell the Rosemary: Recipes and Traditions to Remember
- Rosemary Gladstar's Herbal Recipes for Vibrant Health
- Herbs & Spices: The Cook's Reference
- The Flavor Bible: The Essential Guide to Culinary Creativity