Woody, fragrant and grown without chemicals at Pigface Farm, Mororo. A little bunch that goes a long, long way.
Rosemary is one of those herbs that feels ancient - it's been in kitchens for centuries, and for good reason. Peta grows hers at Pigface Farm using regenerative practices that keep the soil alive and the flavour intense.
A few sprigs of this will transform a tray of potatoes, a leg of lamb, a loaf of focaccia. It's robust, aromatic and deeply, properly delicious.
How to use: Strip leaves from the stem and chop finely for roasted vegetables, potatoes, bread dough and marinades. Use whole sprigs in roasting trays with pumpkin, sweet potato or chicken. Infuse into olive oil or butter. Makes a stunning addition to shortbread and lemon cake if you're feeling adventurous.
How to store: Wrap in a barely damp paper towel, place in a zip-lock bag and refrigerate for up to 2 weeks. Or dry it - hang upside down in a warm spot for a week and strip into a jar. Rosemary dries beautifully.
