Herb producer Scotherbs has revealed a new trend among consumers of using rosemary in summer barbecue cooking.
The company has reported the herb has uses beyond just food preparation, as it can be used as an insect repellent.
Fiona Lamotte, managing director of Scotherbs, outlined several ways to incorporate the herb into cooking, including using it as an ingredient in marinades and for basting.
She said: “Another great idea for using fresh rosemary on the barbeque – and a really popular trend at the moment – is to soak the stripped wooden stalks in water and use these as skewers for meat and vegetables.”
Sprigs can also be placed in barbecue coals to create a woody aroma.
Recently ingredients firm Naturex reported that the European Food Safety Authority has given rosemary antioxidant status, allowing companies to label it as such on products. Previously it was considered only to be a flavour.