Rosemary

Rosemary is identified by its silver-green, needle shaped leaves. The stems should be small and slender. Fresh rosemary will have a distinctive, pungent lemon-pine aroma. Quality rosemary will have a high leaf to stem ratio

Storage
» Store in the coldest area of the walk-in cooler. Kitchen heat will cause rosemary to yellow, wilt and lose its flavor.
» Store in the original container to protect. Do not stack heavy objects on top of cases to limit the potential of crushing.
» Keep away from drafts from the cooler fan. Exposed rosemary is highly susceptible to dehydration.
» Rosemary is moderately susceptible to ethylene damage. Store away from ethylene producing fruits where possible.
» Ethylene damage will appear as yellowing and accelerated decay.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Rosemary has a shelf life of approximately 2-3 days. Plan to rotate frequently and purchase for needs.
» Shelf life can be extended by cutting the stems and placing in about one inch of warm water and covering it
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Limit the time the product is out of refrigeration, do not allow unused product to reach room temperature

Preparation
» Take care to use the leaves and not the thick stems
» Rosemary is field packed and should receive a quick cold water rinse prior to prep.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.