Rosemary

Rosemary is an aromatic evergreen herb with needle-like leaves, known for its distinctive woody fragrance and flavor. It is a perennial plant that can be harvested year-round, though its flavor is most potent in the spring and summer. Rosemary is a staple in Mediterranean cuisine and is commonly used to season meats, soups, and stews. It pairs well with a variety of ingredients, including garlic, lemon, and olive oil, and can be used fresh or dried. Its robust flavor holds up well during cooking, making it suitable for longer roasting or braising methods.

Rosemary Synonyms

Rosmarinus officinalis
Dew of the Sea
Old Man

Rosemary Substitutes

Different Forms/Types of Rosemary

Dried

Dehydrated rosemary leaves, convenient for storage and a more concentrated flavor, suitable for longer cooking processes.

Ground

Rosemary leaves that have been dried and ground into a fine powder, used for even distribution of flavor in spice blends and rubs.

Infused oil

Oil that has been flavored with rosemary, perfect for dressings, marinades, or as a finishing oil.

Fresh sprigs

Whole, unprocessed rosemary sprigs, ideal for infusing flavor into dishes or as a garnish.

How to Choose Rosemary

When purchasing fresh rosemary, look for sprigs that are vibrant green, with no signs of yellowing or wilting. The needles should be firm and the aroma should be strong and fresh. For dried rosemary, ensure that the product is not too old as it can lose its potency over time; check for a strong scent through the packaging if possible. When choosing infused oils, opt for those stored in dark bottles to protect the oil from light, and check for any sediment or cloudiness.

Cooking/Prep Tips for Rosemary

Rosemary is a robust, aromatic herb that can transform a dish with its pungent flavor. When using rosemary, it's important to remember that its needles are quite tough, so they're often removed from the stem and minced for cooking, unless the whole sprig is used to infuse flavor into soups, stews, or oils, and then removed before serving. For intermediate and expert cooks, consider toasting the needles briefly in a dry pan to release their oils before adding them to a dish. Additionally, crushing or bruising the leaves can help to release more flavor. Be mindful of the quantity, as rosemary can easily overpower other flavors.

Shelf Life of Rosemary

Fresh rosemary should be wrapped in a slightly damp paper towel and stored inside a resealable plastic bag in the refrigerator, where it can last for up to two weeks. Dried rosemary should be kept in an airtight container in a cool, dark place to maintain its flavor for as long as possible, typically up to a year. Ground rosemary, similarly, should be stored in an airtight container away from heat and light. Infused oils should be stored in a cool, dark place and used within the date indicated on the bottle for best quality.

Recommended Brands for Rosemary

infused oil: Colavita

dried rosemary: McCormick

Cooking Techniques for Rosemary

Grilling: Laying sprigs of rosemary over coals or on the grill grates imparts a smoky, herby flavor to grilled foods. You can also use rosemary branches as skewers for kebabs, infusing the meat or vegetables with its flavor as they cook.

Infusing: Rosemary can be infused into oils or vinegars to create flavorful dressings or cooking mediums. Heat gently with oil or vinegar and let it steep for a period, then strain out the rosemary before using.

Roasting: Rosemary is excellent for roasting, as it stands up well to high heat and complements the natural flavors of roasted meats and vegetables. Place sprigs of rosemary on top of your roast or mix minced rosemary with oil to create a marinade.

Popular Rosemary Recipes

Rosemary Focaccia
Lemon Rosemary Chicken
Rosemary Garlic Lamb Chops

Rosemary Nutritional Information (100g)

fat: 5.86 g
fiber: 14.1 g
sugar: 0 g
protein: 3.31 g
calories: 131 kcal
carbohydrates: 20.7 g

Flavor Combinations

Rosemary pairs well with a variety of flavors and ingredients. It's particularly well-suited to gamey meats like lamb and duck, and root vegetables like potatoes and carrots. Citrus flavors, such as lemon, complement its piney notes, while garlic and olive oil are natural partners. Rosemary also works well with grains like farro and barley, and can be used to season creamy soups or tomato-based sauces.

Allergen Information

Rosemary is not a common allergen, but as with any herb, individuals may have sensitivities. If you experience an adverse reaction, discontinue use and consult a healthcare provider.