The distinctive notes of camphor which are so characteristic of rosemary will prompt you to add it to your pan-fried summer vegetables, pork or poultry skewers or a delicious dish of lamb or rabbit. Rosemary is used in the famous “herbes de provence” mix.
These chopped leaves will perfectly enhance fish in foils, house vinaigrettes and marinades. Prefer to add it at the end of cooking because it does not resist boiling.