What makes rosemary so appealing? Sure it makes meat, fish and vegetables tasty. It als works as a balm for the skin, soothes nerves, activates liver and bile: Rosemary has a pleasant smell and taste that is hard to miss. Whether as a tea, oil or wine – rosemary is good for everything.
As a kitchen spice, rosemary is priceless, yet it wasn't until recently I started to make a tea out of it.
Not for any of the reasons those crazy medicinal nuts go on about mind you; Rosemary is just so warming and I always have it on hand.
I decided to try and make a tea out of it when I was raiding my cabinets looking for the last box of green tea that just had to be there somewhere. It wasn't there and it was time to improvise.
I had two concerns:
- The tea would be weak and you wouldn't have much more than flavored water;
- The tea would be too strong and taste bitter.
The first point caused me to use more rosemary than I thought I needed which gave cause for me to worry about the second point. Thus the inclusion of honey. Though to be fair it ends up in tea more often than not around here.
The result was amazing. Which is what caused the procrastinator in me to make a post today.
Actually rosemary appears in a lot of our meals in various amounts.
If you are interested let me know and I will share a couple of them.