Rosemary from Crete is harvested in the summer, after flowering, when the leaves are fully mature.
After harvesting, the branches are hung to dry in traditional dryers for about 10 days. These dryers are open to wind from all sides. After this stage, the rosemary is cleaned, sieved and wrapped for shipment to your kitchen.
In Crete, it is very popular for making fish dishes, marinades and is perfectly combined with snails.
It can be used in the production of both sweet and savory recipes. This will strengthen the veal, poultry, lamb and will be a delicious addition to wine, olive oil, garlic and thyme. Pour in the milk to give your desserts a Mediterranean flavor.
Ingredients
Rosemary
Country of Origin
Island of Crete
Storage Conditions
Store in a dry and cool place
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