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The use of rosemary in cuisine

Chefs in the world particularly love rosemary in cooking, with dishes made from chicken, sheep, cows or fish can not lack the pungent flavor of this wonderful spicy leaves.

Rosemary has a very special aroma, a bit like tea, but taste is somewhat pine nuts. Rosemary is used to deodorize meat (pork, chicken, rabbit meat, lamb), fish by ripping rosemary to get water to wash.

Rosemary is a condiment made of steak, roasted ribs, baked fruits ... in France and in European countries, the Mediterranean is a very special spice, aroma, mild bitter taste. It's hard to have any spices. Roasted chicken with rosemary flavor is characterized by the sweet taste of chicken, the aroma of mushrooms combined with rosemary for delicious dishes, strange breath of the Mediterranean.

Even rosemary can replace the coriander to add to the breakfast bread!

When used can be small, crushed leaves if fresh leaves.

The use of rosemary for health

 - The aroma is pleasant, the aroma from its essential oils can naturally repel mosquitoes without the use of nasty mosquitoes on the market.

The rosewood pot is placed on the dining table, working table, window sills, etc., which place the plants in the house, making mosquito repellant and scenting in the room up to 15m2. In addition, we can use rosemary essential oil to apply a few drops on pillows, blankets, clothing to help mosquitoes do not dare to approach.

Rosemary essential oil has the following effects: anti-spasm, sweating, hypothermia, headache, tenderness, neuropathy, digestive support, diuretic, detoxification, anti-inflammatory, increase secretion, make bitter tonic ...