| rosemary |
An aromatic herb used either fresh or dried. It is very pungent, so not much is needed to flavor a marinade, stew or grill.
출처: www.tyson.com/UserControls/ViewTerms.aspx
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| rosemary |
Glossy, needlelike leaves with a lemon and piney scent. The flavor can dominate and taste bitter so use sparingly. Insert a sprig or two into lamb, pork, veal, or poultry before roasting. Toss some onto charcoal over which beef, chicken or ribs are cooking. Sprinkle chopped leaves over beef or fish before broiling.
출처: www.newitalianrecipes.com/herbs.html
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| rosemary |
A flowering, aromatic shrub belonging to the mint family. Leaves are used fresh or dried in stuffings and roasted dishes of lamb, pork, beef, poultry, and wild game.
출처: www.chowbaby.com/10_2000/glossary/glossary.asp
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| rosemary |
This herb is native to the Mediterranean and is recognizable for its silver-green, needle-shaped leaves which are very aromatic. It is used for soups, vegetables, meat (particularly lamb), fish, stuffings and dressings.
출처: wgby.org/localprograms/onthemenu/pages/recipes/glo...
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| rosemary |
With the Latin name meaning
출처: www.bathbybettijo.com/ingredients.php
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