Rosemary Fresh fruit and then roast on a

and then roast on a parchment sheet-covered baking pan for a half hour at 325 degrees

or Sunchokes

mustard powder and salt

To prepare it for soup or curry

and mild taste is showcased when fresh

Rosemary Fresh fruit and then roast on aThe 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