Rosemarinus officinalis commonly known as rosemary is a woody, perennial herb with fragrant, evergreen pointed leaves. It is native to the Mediterranean region and is a member of the mint family.
They have a characteristic aroma which complement many cooked foods. The leaves impart a woody fragrance when teamed with meats and veggies and make it a preferred herb to use when barbecuing.
All my folks had gathered together in the hills to celebrate a happy event in the family. We couldn’t have asked for a better weather to rejoice. After the function I had decided to head back home. But a surprise lay in store for me. I was invited by my aunt to her lovely house. It’s always a joy to go over to her house but this time it was extra special for she wanted me to take back fresh, aromatic herbs from her herb patch in her garden. And that’s how these fresh rosemary sprigs came into my hands.
I had enough rosemary to make at least three things with it. The first thing that came to my mind was this rosemary infused oil. The fresh rosemary sprigs are marinated in olive oil. By letting it stay anywhere from a few hours to a few days allows the flavour from the leaves to get transferred to the oil.
This rosemary infused olive oil is good with a multitude of things. It can be drizzled over meats, veggies, breads, pastas and pizzas. They take whatever dish they are combined with to a totally different level.
They can be bottled in pretty containers and will make good gifts for friends and relatives. So, never throw away a sprig of rosemary. Be creative and use it in as many ways as possible.