The potent, woody scent of rosemary is instantly recognizable.
There is no flavor quite like rosemary. This woodsy aromatic herb has notes of evergreen, citrus, lavender, pine, sage, pepper, mint, and sage. Unlike more fragile herbs, this sturdy ingredient holds up extremely well to heat and prolonged cooking times, and can be added at the beginning of cooking to braises and stews.
Rosemary can be used with the needles removed and minced or as whole sprigs, to infuse flavor into a larger dish.
To strip the rosemary leaves from the stem, pull the needles in the opposite direction from which they grow and they should easily slide off the stalk. The needles are easy to gather in a bunch and mince, by rocking your knife back and forth over the pile until it's fine.
To make rosemary tea: Bring 300 ml of water to a boil. Take a fresh sprig of rosemary and steep it in a teapot for three to five minutes. A longer steep of up to 10 minutes will draw out more of the healthy oils and nutrients, but also results in a stronger, more bitter taste.