Rosemary is an excellent aromatic spice to combine with meat and fish. In addition to the typical aroma, it is an herb to be considered in high regard for its known digestive properties and for its ability to stimulate liver function.
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An aromatic plant belonging to the large Labiatee family, rosemary has always been used in combination with meat and fish, both for its particular aromatic notes and for its ability to make digestion easier.
Furthermore it is good to know that rosemary is an excellent tonic for circulation, stimulates the functionality of the liver and improves memory.
Of this plant we use the flowering tops left to dry: we cut the twigs and, tied to bunches they hang in the shade in a ventilated place, then they are kept in paper bags.
The aromatic flavor of rosemary fits perfectly with fish and meat (especially lamb, pork and poultry). In particular, its use is perfect for cooking in the oven, on the grill, or in a pan. Finally you can use it to marinate
|Maria Elisa C. on 06/07/2019||Nulla a che vedere con quello che compri al supermercato come spezia..... questo è eccellente!|