Cook 10 rosemary branches at home and see what you notice after a while.

Cooking with fresh rosemary is a wonderful experience! If you cook 10 rosemary branches at home, here’s what you might notice over time:

1. Aroma and Flavor Transformation:
Fresh vs. Cooked Rosemary: Rosemary releases a rich, pine-like aroma when cooked, which intensifies. The flavor also becomes more robust and slightly mellower as the oils are released into your dish.

Roasting or Sautéing: If you’re roasting or sautéing the rosemary branches, you’ll notice that it imparts a stronger flavor to your food compared to using fresh rosemary as a garnish. It becomes a bit more earthy and savory.

2. Changes in Texture:
If you cook the rosemary on its own (like roasting or sautéing), the needles will become crispy, and the stem might soften a bit, making it easier to break apart. You can either leave the branches whole for flavor infusion or finely chop them for texture.

If you’re adding the branches to stews or soups, you’ll notice the rosemary flavor infuses the liquid over time. However, the needles themselves may remain somewhat fibrous, so it’s best to strain them out before serving if you don’t want to bite into them.

3. Health Benefits:

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