Pruning is perhaps not the easiest thing to do, but with thyme, lavender and rosemary it’s not too difficult. They only downside is that after having pruned the plants you have a huge bundle of (in our case) rosemary. What to do? You could dry the rosemary and make flavoured oil or vinegar. But how to make use of lots of fresh rosemary?
This tisane of rosemary is a very delicate and powerful yet light and vibrant infusion. The tisane combines the aromatic flavours of the fresh rosemary with the stock. It’s all about rosemary, but in a surprisingly complex way. The edible flowers add an extra dimension to the tisane.
It’s best served in a small cup, size double espresso. It goes well between two more substantial dishes because it works as a palate cleaner. You could also serve it between two very different dishes.
The fun in preparing is that you need to find the right balance between the strength of the stock and the rosemary. Timing is also important. It simply requires some trial-and-error.
What You Need
- Strong chicken or vegetable
- Fresh Rosemary
What You Do
Heat the stock to 80° Celsius or 175° Fahrenheit. Warmer will make the tisane bitter. Now use the leaves (needles) of the rosemary and find out how many you need for let’s say 100 millilitre. Take 4 gram and set your alarm to 2 minutes. Remove the rosemary and taste. Too bitter: try again and set the alarm to 80 seconds. Not strong enough: increase the number of needles. Not intense enough: try 140 seconds. Keep testing until you have the perfect result!
Decorate with one or two rosemary flowers; their sweetness and colour adds value.
Cook and Drink 
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