Rosemary.

Rosemary is a woody herb with stiff, needle like leaves and a strong, resinous scent of pine and warm lemon. A little goes a long way. It suits slow, hot cooking, because the flavour holds up in the oven and in a pot.

Ways to use it

• Tuck sprigs under a chicken or around a joint of meat before roasting.
• Toss with potatoes, pumpkin and olive oil before baking.
• Chop the needles finely and knead into bread or focaccia dough.
• Add a sprig to a pot of beans, stew or tomato sauce, and remove it before serving.
• Thread onto skewers with chicken or vegetables for the grill.

Storing it

For herbs, the usual advice is a plastic bag in the fridge drawer, or the stems stood upright in a glass of water with a bag loosely over the top. Used this way, herbs usually keep about 2 to 3 days. Wash just before use, rinsing under running water. To use, run your fingers down the stem to strip the needles, and chop them finely, as whole needles are tough.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.