| rosemary |
A leaf of the evergreen shrub with appearance of curved pine needle; has aromatic odor with slightly piny taste Goes Well With: poultry stuffing, veal and lamb roasts, potatoes, cauliflower, fish and duck
출처: www.campcuisine.com/glossary/index.php
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| rosemary |
is a Mediterranean herb with a strong, aromatic flavor, used to season, meat, poultry, and vegetables.
출처: www.onecook.com/reference/spicerack.htm
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| rosemary |
Rosemary plants grow wild in the Mediterranean and produce clusters of small, light blue flowers and leaves that are used in many dishes. This extremely pungent herb is most often found dried in its whole or crumbled leaf form. When rosemary is in prime condition, it imparts a fresh, woodsy flavor and odor. It is perfect in Italian flat breads.
출처: www.breadmachinedigest.com/library/glossary-r.html
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| rosemary o. |
the volatile oil distilled with steam from the fresh flowering tops of Rosmarinus officinalis, used as a flavoring or perfuming agent.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| rosemary |
are all members the Labiatae family of herbs. These herbs have been shown to have powerful preventative effects with many degenerative conditions. Rosemary contains phenolic diterpenes and quinones, which are antioxidants and have been found to strengthen the immune system.
출처: beseen.net/BeHealthy/ideaconcepts/max.htm
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