Dalmatian cuisine cannot be imagined without rosemary, an evergreen shrub whose dried leaves have been used for culinary and medicinal purposes for centuries. It is characterized by a penetrating aroma with notes of mint and pepper, and its taste is strong and astringent-sweet. It is traditionally used for seasoning meat dishes, especially fish and lamb, but also various marinades, salads, soups, stews and sauces. With its distinctive taste, it will enhance even simple dishes such as baked potatoes, and it can also be added to the dough for homemade bread. Dried rosemary perfectly retains its smell and taste, so it is enough to add a very small amount during cooking.
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