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“It has a unique and slightly bitter taste to me. I like rosemary in bread, and thought I might also like it in tea form. I tried adding honey to sweeten it, but didn’t like it any better. I may try...” Read full tasting note
Native to the Mediterranean, where warmer temperatures prevail, Rosemary (Rosmarinus officinalis) was introduced to Britain by the Romans. Boughs of Rosemary have had many uses in the past. They were carried at weddings, used to freshen rooms, and burned as incense. They are also used as a pungent flavoring in cooking. The leaves, fresh or dried, can be used with chicken, meats (especially lamb), stews, breads, pizzas and vegetables. Dried leaves can also be added to the coals of barbecues near the end of cooking to impart Rosemary’s characteristic flavor to meats. In addition to its varied culinary uses, Rosemary also has a history as a health-giving herb. In 1525, Banckes’ Herbal, the first book devoted exclusively to herbs and their uses, was printed in England and included Rosemary. Early Arabian physicians are credited as the first to recommend this fragrant herb as a tea. Today, it is still enjoyed, often before retiring for the evening.
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Ingredients: Rosemary leaves.
Directions: The best way to make a good cup of tea is by the infusion method. Place one tea bag in a cup and add no more than 6 oz. of boiling water. Let steep for 3 minutes. Press the bag before removing to enhance the flavor.
Add honey to sweeten.
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It has a unique and slightly bitter taste to me. I like rosemary in bread, and thought I might also like it in tea form. I tried adding honey to sweeten it, but didn’t like it any better. I may try pairing it with something later; maybe it would be better with a meal of some type.
