IngredientsSpices
Rosmarinrosemary
Salvia rosmarinus, formerly Rosmarinus officinalis. An evergreen Mediterranean shrub with hard needle shaped leaves.
In German cooking it sits in roast lamb, in roast pork, in oven potatoes and in strong braises.
Dosierungthe dose
The note comes from cineole and camphor, and a long braise makes it stronger rather than milder.
One sprig carries a roast. Too much tastes of pine forest and covers the meat, the stock and every other herb.
Im Ofenin the oven
Lay whole sprigs under or beside the meat, not on top. In direct roasting heat the needles burn and turn bitter.
At the end the stripped sprig pulls straight out. If you chop it, chop very fine: whole needles stay hard and prickle in the mouth.
In Mexikoin Mexico
Romero, fresh in a bunch and dried, in every mercado. No substitute needed.
The shrub grows happily in a pot and likes dry soil. Then a sprig is always to hand, and a sprig is usually all it takes.