Aromatic Shelled Sicilian rosemary - Typical Sicilian herbs and aromas
Hand-picked wild Sicilian rosemary leaves, with a particularly aromatic and persistent scent thanks to the arid soils and the hot Sicilian sun. Rosemary manually shelled after being carefully dried upside down in dark and well-ventilated places. An indispensable aroma in the kitchen, typically Sicilian.
Sicilian Rosemary 100% Natural - Macara Sicilian aromas
Macara Rosemary is harvested and worked by hand, naturally dried, shelled and sieved with an ancient processing system that preserves flavor, aroma and color. 100% natural rosemary of Sicilian origin harvested and worked by hand, with an aromatic, intense and persistent scent. Manual processing and slow and natural drying preserve the aroma and properties of this Mediterranean spice, rich in vitamins A, C, potassium, calcium, phosphorus. An essential and irreplaceable ingredient in the kitchen, rosemary gives that extra flavor to dishes and makes them more digestible.
Latin name: Salvia Rosmarinus. It is a perennial herb of the Lamiaceae family like thyme and oregano.
Origin: it is a typical plant of the Mediterranean maquis.
Morphological characteristics: evergreen shrubby aromatic plant with leathery and needle-like leaves, about 2-3 cm long and purplish-blue flowers.
Harvest period: the plant is harvested in the month of May by cutting the small branches and grouping them in bunches to be dried. The best period for this operation coincides with flowering or when the concentration of aromatic essence in the leaves is maximum.
Organoleptic characteristics: characteristic green colour; penetrating and persistent perfume; spicy and decisive aromatic flavour.
Uses in the kitchen: excellent with roasts, baked potatoes, grilled meats, soups, bread and focaccia. In the herbal field it is used for its digestive, antioxidant, anti-inflammatory and stimulating properties of the circulatory system.
Storage: keep in a cool, dry and poorly lit place. Product to be used preferably within 18 months.