Summer Herbs

Rosemary goes well with:

Chicken

Lamb

Pork

Rabbit

Tuna, anchovy,

bass and other

oily fish

Goat’s cheese

Bread

Aubergines

(eggplant)

Beans

Carrots

Celeriac

Garlic

Olives

Onions

Parsnips

Potatoes

Squash

Sweet peppers

Tomatoes

Apples

Apricots

Grapes

Lemon

Orange

Peaches and

nectarines

Plums

Rhubarb

Blackberries

Chocolate

Nuts, especially

almonds

Mushrooms

Smoke

Gin

Rosemary

Rosmarino

➤ Rosmarinus officinalis

➤ Hardy perennial

➤ Harvest year round

➤ 1m (3ft) high and wide, occasionally considerably larger

Piney-bright as rosemary smells on the fingers, it wakens to its full glory in ferocious heat. It is very lightly bitter yet sweet, resinous and deep while also uplifting – and it’s not a misery guts the way sage can be. I’ve not roasted many potatoes or joints of lamb without its heavy presence. A native of the Mediterranean coast, you can assume it will enhance most of the foods synonymous with that area. Rosemary is also one of the rare herbs where the flavour is so big yet hard to overdo without really meaning to.

VARIETIES

There are many varieties of rosemary, some tall and slim – Miss Jessop’s Upright for one; others prostrate and wide, and ideal for cascading over a wall or the side of a container. Ginger rosemary