Culinary Rosemary Hydrosol

Culinary rosemary hydrosol is a food-grade aromatic water obtained during the steam distillation of rosemary, it carries the herb’s familiar fresh aroma in a liquid form that blends smoothly through soups, sauces, dressings and cooked vegetables, giving savoury recipes a clear Mediterranean herbal note

Culinary properties
Its water-based form distributes the rosemary aroma evenly through liquid and semi-liquid preparations, it is best added gradually near the end of cooking or shortly before serving because prolonged heat can soften its aroma

How to use
Sauces: Stir into tomato sauce, vegetable sauce, pan sauce or gravy near the end of preparation, mix thoroughly and taste before adding more
Soups and broths: Add to vegetable soup, lentil soup, bean soup or chicken broth after turning off the heat, then stir well so the aroma spreads evenly
Stuffed vegetables: Mix into rice, minced meat or vegetable fillings prepared for peppers, courgettes, tomatoes or aubergines
Ratatouille and cooked vegetables: Stir into finished dishes containing tomatoes, courgettes, aubergines, peppers or onions for a fresh rosemary finish
Marinades: Whisk with olive oil, lemon juice, garlic, salt and black pepper for chicken, lamb, fish, potatoes or vegetables
Salad dressings: Whisk with olive oil, lemon juice or vinegar and mustard for potato, bean, tomato or grain salads
Roasted vegetables: Combine with olive oil and lemon, then spoon over potatoes, carrots, courgettes or cauliflower after roasting
Tagines and slow-cooked dishes: Stir into the sauce after removing the dish from the heat, especially with chicken, lamb, potatoes or vegetables
Savoury bread: Mix with olive oil and brush over warm focaccia or flatbread after baking for a noticeable rosemary aroma

Food-grade rosemary hydrosol from Salvia rosmarinus (Rosmarinus officinalis)