Description
Its Latin name, ros maris, means "dew of the sea": rosemary grows wild along the Mediterranean coasts, among rocks and sea spray, and its resinous scent is one of the most recognisable in Italian cooking.
It holds up well to cooking, which makes it perfect in soffritti, with roast potatoes, in bean sauces and on focaccia. A whole sprig in the pot, removed before serving, adds fragrance without leaving needles that are hard to chew.
In spring, look closely: its small blue flowers are edible and have a gentler aroma than the leaves. Scattered over a cabbage salad, they are a small wonder.
It holds up well to cooking, which makes it perfect in soffritti, with roast potatoes, in bean sauces and on focaccia. A whole sprig in the pot, removed before serving, adds fragrance without leaving needles that are hard to chew.
In spring, look closely: its small blue flowers are edible and have a gentler aroma than the leaves. Scattered over a cabbage salad, they are a small wonder.
