로즈메리, 통잎

I've been slow-cooking more soups lately and this rosemary holds up way better than the dried stuff I used to buy. The piney flavor actually comes through after an hour on the stove instead of fading out.

The piney aroma hit me the second I tore open the bag, and it held up beautifully through a three-hour lamb stew without turning bitter. Leaves stayed intact and fragrant, exactly what I needed for slow cooking. My kitchen smelled incredible all afternoon.

Stewed a batch of beef for two and a half hours and the leaves kept their shape instead of dissolving into mush. That piney kick carried through the whole pot, exactly what I was hoping for.