Note: 1= small bunch

Robust, versatile, and awesome fresh or dried...Rosemary is a kitchen must-have.

Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game, but it's also suited to fish and bean dishes. Its shrub has light blue or pink flowers and dark green, needle-like leaves that are silver on the underside. Originally from the Mediterranean, rosemary is most extensively used in French, Spanish and Italian cooking. Rosemary is ever-green and is available fresh all year round.

Whole sprigs of rosemary can be added to pieces of meat or roasted vegetables and removed before serving. During the roasting process, rosemary leaves tend to fall from their stalk and so will need to be strained out. To chop rosemary, strip the leaves off the woody stem and dice them very finely as they are quite tough. Similarly, crush dried rosemary before using it as the herb becomes even more brittle when dried. Rosemary can also be included in a bouquet garni.

Sourced locally across the Shoalhaven, Far South Coast and a little from farmers in the Illawarra. They are grown under clear skies and fresh air; hot sunny Summers and frosty Winters.

Our farmers use permaculture principles and their sowing, weeding and harvesting is all done by hand, without the use of  chemicals, pesticides or herbicides preferring green manure crops, compost and natural minerals for biological soil balancing.