ROSEMARY (PREORDER)

~2 lbs Rosemary aka "Mi-Die-Xiang", "迷迭香" Rosemary has tiny, narrow, stiff, medium-green leaves. Sometimes darker and gray-green, with whitish undersides that resemble pine needles. Rosemary has a woody pungent aroma that has hints of pine and lemon. It is primarily used as a spice for cooking meat and seafood. Rosemary is available year-round. Handling Tip Selection Rosemary leaf firmly attaches to the stem. Leaves show no signs of wilted or black spots. Storage Rosemary should be stored at 32°F (0°C) with a relative humidity of ninety to ninety-five percent and with a light mist. The typical shelf life is two to three weeks. Rosemary is highly sensitive to ethylene, a naturally occurring gas that regulates ripening. Rosemary should not be stored with high ethylene-producing products to extend shelf life and avoid leaf yellowing. Rosemary produces a low level of ethylene. Rosemary is not sensitive to chilling injury and should be stored as cold as possible without freezing.