Rosemary, now classified as Salvia rosmarinus, is evergreen shrub from the Lamiaceae familywhich also includes mint and sage. Its natural area of occurrence is the Mediterranean, but it is also cultivated in Polish conditions (both in pots and in the ground). It is characterized by narrow, stiff leaves with an intense scent and shoots that become woody with age and give the plant a compact, stable shape. In spring, rosemary produces small flowers, usually in shades of light blue, which makes it used not only as a spice, but also as a decorative element.
In culinary applications, leaves and young shoot tops are of key importance because this is where they accumulate essential oils and phenolic compounds responsible for the durability of the aromaalso during long thermal treatment. In kitchen practice, whole twigs are often used for baking and stewing, which allows for the gradual release of fragrance and easy removal of hard fragments before serving the dish. When rosemary is to be left in a dish, only the leaves are selected, especially the young ones, which are less fibrous and spread better in the dish. marinades, sauces or vegetable additions.
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This species has long been valued not only for its aroma, but also for its chemical composition, which distinguishes it from many popular kitchen herbs. The leaves contain, among others: rosmarinic acid, carnosol and carnosic acid, as well as essential oils containing cineole, camphor and borneol, i.e. compounds responsible for the intense, lasting scent. They are the reason why rosemary tolerates high temperatures well and does not lose its character when baking or frying. From a culinary point of view, these substances help balance heavier flavors, giving potato or pork dishes a bolder flavor. without the need for excessive salting.
The same compounds are the reason why it has also been used as a substance for years herbal raw material. Rosmarinic acid and carnosol have antioxidant properties, and the components of the essential oil are traditionally associated with supporting digestion and improving comfort after heavy meals. In external applications, rosemary extracts were often used to rub muscles and joints, which is associated with their warming and stimulating effect. surface circulation.
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Fresh rosemary allows you to control the aroma more precisely because the essential oils are released gradually and whole sprigs can be easy to remove after baking or stewing. This form works best in dishes that require a pure, plant-based flavor profile, for example in olive oil-based marinades or infusions, where the herbal note is to be distinct but unobtrusive. Fresh leaves are best when processed briefly, because when added at the end of cooking, they add flavor to the dish intense aroma.
The dried version is used primarily in demanding dishes longer preparation timewhere the concentrated flavor can gradually permeate the meat or sauce. The leaves become harder after drying, so they are often crushed or ground before use to evenly distribute the flavor and avoid an unpleasant structure in the finished dish. In stewed and baked dishes, dried fruits are usually added at an earlier stage so that they have time to soften, release their aroma evenly and combine with the food fat and juices.
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In everyday cooking, rosemary works best in baked and fried dishes, especially where there is fat and higher temperature. A natural combination is potatoes, both baked and fried, as well as pork in various forms, from pork loin to pork neck and ribs, where the herb can work in the marinade together with oil, salt and the addition of citrus. Rosemary also works well in savory baked goods, such as focaccia or herb pancakes, because it is resistant to long baking.
A less obvious, but very practical application is in drinks and indirect additives that allow the rosemary aroma to be transferred to other dishes without leaving the leaves in them. It is often present in hot infusions combined with tea, fruit or citrus peelwhile cold it works well in flavored water, lemonades and syrups later used for desserts. It is also possible to distribute rosemary in fat, for example in the form of flavored olive oil, herb butter or frozen portions of oil, which makes it easier to dose and preserves the scent.
Source: Terazgotuje.pl
