Rosemary

Rosemary, freeze-dried with a resinous Mediterranean aroma

Freeze-dried rosemary with preserved green colour and an elegant, fine aroma. The Mediterranean classic tastes resinous and savoury with a lightly camphor-like, evergreen note. On contact with liquid it unfolds almost the full effect of fresh rosemary. Filled by us in Klingenberg am Main.

How to use

A classic for roast lamb, chicken, fish and fried potatoes. It seasons tomato sauce, pasta, pizza and focaccia and adds a Mediterranean accent to marinades, olive oil and herb butter.

Important: Add the rosemary early in cooking or let it steep briefly in liquid, then the aroma unfolds best. Store dry, dark and well sealed.

At a glance

• Freeze-dried rosemary with preserved colour and aroma
• Resinous, savoury Mediterranean aroma
• Works almost like fresh rosemary after contact with liquid
• A classic for lamb, chicken, potatoes and focaccia
• Filled in Klingenberg am Main

Goes well with

For Mediterranean dishes our thyme and the herbes de Provence fit well. You will find more in our herbs collection.

Frequently Asked Questions

What do I use rosemary for?
For roast lamb, chicken, fish and fried potatoes, as well as in tomato sauce, pasta, pizza and focaccia and in marinades, olive oil and herb butter.

What does freeze-drying achieve?
It preserves colour and aroma especially well. On contact with liquid the rosemary works almost like fresh.

How do I dose freeze-dried rosemary?
A little more sparingly than fresh, as the aroma is concentrated. Best added early in cooking.

How do I store rosemary?
Dry, dark and well sealed, then the aroma is preserved for a long time.