Aromatic herbs: rosemary, scent of roast
Among the Aromatic herbs most used in Italian recipes a prominent place is held by Rosemary (Rosmarinus officinalis). This evergreen shrub can reach large sizes, but it can be perfectly grown in a pot if the right variety is chosen in a garden specialized in herbs and aromatic plants.
The term Rosemary has a Latin origin, meaning 'sea dew', and is due to the particular tendency of this plant to grow spontaneously near the sea and especially to the appearance of the flowers, which at a distance resemble drops of frost. Very fragrant, its smell resembles incense and, culinarily speaking, that of roasts.
Like many aromatic herbs, Rosemary requires little water. It has small dark green leaves accompanied by small flowers of different colors depending on the type (pink, light blue, blue, gray-green). It is the essential seasoning for many meat and fish dishes, but is also used to flavor sauces and soups; the twigs can be harvested as needed.
Stefania Sepulcri
