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Rosemary     Used since 500 BC, rosemary is native to the Mediterranean area (where it grows wild) but is now cultivated throughout Europe and the United States. Early on, this mint-family member was used to cure ailments of the nervous system. Rosemary's silver-green, needle-shaped leaves are highly aromatic and their flavor hints of both lemon and pine. This herb is available in whole-leaf form (fresh and dried) as well as powdered. Rosemary essence is used both to flavor food and to scent cosmetics. Rosemary can be used as a seasoning in a variety of dishes including fruit salads, soups, vegetables, meat (particularly lamb), fish and egg dishes, stuffings and dressings.

    If you've got it, but don't know what to do with it, below are some traditional dishes that the herb complements nicely.

Salads beef; chicken; fish and shellfish; fruit; lamb
Soups & Stews chicken; fish; meat; pea; potato; spinach; tomato
Fish & Poultry chicken; duck; most fish and shellfish; turkey
Meats beef; lamb; liver; pork; rabbit; veal
Vegetables cauliflower; cucumbers; green beans; mushrooms; peas; potatoes; spinach; summer squash; turnips
Pasta; Grains;
Dried Beans
beans; pasta; polenta; rice
Cheese & Egg Dishes cheese spreads; cottage cheese; scrambles; soufflés
Sauces butter; cream; meat; tomato
Miscellaneous herb butter; marinades; savory breads; stuffings

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