Planting and Edible methods of Rosemary
Rosemary alias the dew of the ocean. Evergreen shrub having erect gray-green narrowly pointed leaves that emit pine scent and have been regarded as memory-enhancing herbs since ancient times. Light blue flowers bloom in spring and summer. Rosemary, native to the Mediterranean coast, is an evergreen shrub with small blue flowers that look like water droplets in summer.
planting method
Rosemary is a kind of plant that likes temperature and is afraid of cold, so it is suitable for breeding in the climate without cold spell in winter, while in terms of water supply, rosemary is a more drought-tolerant plant, so it should be cultivated in sandy soil. In addition, because the regeneration ability of rosemary is not strong enough, the growth rate of rosemary is very slow, and the old branches are easily wooded, so be very careful when pruning.
eating method
Fresh twigs and leaves have a strong aroma, can eliminate the smell of meat, a few tender stems and leaves (do not need to use too much so as not to destroy the original flavor of the food) can be roasted ribs (pork chops, lamb chops and beef chops). Roast chicken with rosemary has a good flavor.
If rosemary leaves are added to the lettuce used for salad, the special aroma is easy to enter the dish. For dishes that need to be heated for a long time, use dried rosemary or add a little rosemary powder after cooking. Rosemary flowers can also be salad, embellished, fragrant and flavored.
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