ROSEMARY LEAVES

Rosemary leaves, when fresh, are small, needle-like leaves that are dark green in color. They are slim and pointed with a rough texture on the surface. The leaves have a strong, distinct aroma that is often described as woody, fragrant, and reminiscent of pine. When crushed or bruised, the leaves release their essential oils, which are responsible for their characteristic scent and flavor.

In terms of taste, rosemary leaves have a slightly bitter and pungent flavor profile with hints of mint and citrus. The intensity of the flavor can vary depending on the age and cultivation of the plant. Older leaves tend to have a stronger taste compared to the younger ones.

Rosemary leaves are often used as an herb in cooking, especially in Mediterranean cuisine. They are commonly added to dishes like roasted meats, grilled vegetables, marinades, soups, stews, and sauces to enhance their flavor. The leaves can be added early in the cooking process to allow their flavors to infuse into the dish.