Re: Waste not Want not Mead
I'm going to show my rosemary ignorance as it not one of my normal spices/flavorings and considered it a "meat" seasoning, never for mead or wine (never considered cucumbers either until I tried them).
When referred to as being pungent and "goes a long way to flavor" I get a bit cautious about it becoming overpowering. I'm assuming you use fresh rather than dried, what would be a normal "measure?" Does it hit the palate at the end and what enhancement does it bring to a "less than optimum" mead.
Looking like a small sprig from an evergreen tree the wonderful smell and assertively pine-like fragrance and pungent flavor of rosemary goes a long way to flavor to chicken, lamb, pork, salmon and tuna dishes as well as many soups and sauces Rosemary has a unique pine-like fragrant flavor that is balanced by a rich pungency, a combination that evokes both the forest and the sea.
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