Rosemary

This a sun-loving shrub, native to the south of France and other Mediterranean regions. It is widely cultivated for its aromatic and medicinal properties. Its usage dates back to 500 B.C., when it was used as a culinary and medicinal herb by the ancient Greeks and Romans.  Often used to season roasted lamb, pairs well with garlic, and olive oil.

ENJOY: Infuse, bake, roast, grill and sprinkle to create meals with that extra aromatic kick.
STORE: On your kitchen bench in a glass of water or in the fridge in an airtight container.