Rosemary is a must on anything lamb but is also wonderful in Italian sauces, marinades and stuffing for poultry.

Add to minestrone and casseroles or mix into oil for basting veggies, particularly potatoes and zucchini.

Roast chickpeas in a combo of rosemary, garlic flakes, salt and oil and definitely include it in any lentil dishes, the flavours pair perfectly.

How To Use:

Add dried rosemary leaves early in the cooking process so the flavour infuses through the liquid. Crushing them before using in stuffings, marinades and sauces helps the flavour as well.

They can also be rehydrated in a little hot water when using in bread and savoury muffins.

When slow cooking, use 1 tsp dried rosemary in place of 3 tsp fresh leaves.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.