Grown in the temperate region of the Himalayas, this culinary herb is cultivated above 6,000 feet. Handpicked, shade-dried and packed in whole leaf form (to preserve maximum fragrance and color) by a group of 40 farmers (most of whom are women) nestled in the picturesque village of the Kumaon region. Farmers in this group are encouraged to grow these culinary herbs naturally, in small patches without any chemical inputs and to carry on this activity for supplementary income while continuing with their traditional agriculture and horticulture activities. Women, especially are most happy with this programme as they not only have an opportunity to earn home-based income and get money directly into their hands which is spent on children’s fees and other personal expenses.
This woodsy-citrus-like fragrance herb, Rosemary is one of those herbs with more than multiple uses.
Uses: It is most frequently used with roasted, fried or grilled vegetables, meat and fish. Another way to add rosemary's taste without actually eating the herb would be to do an infusion into oils (both edible and external application) or even bakery products.
Storage: Store in an airtight container in a cool, dry, dark place. Can be stored upto 9-12 months from the date of packing.
Did you know: There is an old saying that Rosemary comforts the heart and quickens the spirit, such is the properties of this herb.
