Rosemary
Rosemary is a piney, resinous Mediterranean herb with woody stems and needle-like leaves, widely used with roasted meats, potatoes, and breads. This page covers buying, storing, and its classic culinary uses.
How to buy
Look for fresh, green needles firmly attached to woody stems, with no browning or brittleness, and a strong piney scent when rubbed. Dried rosemary should be deep green-gray with a potent aroma, not faded brown.
How to store
Fresh sprigs keep wrapped in a damp paper towel in the fridge for 2-3 weeks -- rosemary is hardier than most herbs -- and can also be frozen whole. Dried rosemary keeps well in a sealed jar away from light for up to a year.
Culinary profile
- Flavor
- Pungent and piney with a slightly peppery edge and notes of citrus and eucalyptus; it's strong enough to stand up to long roasting and grilling without disappearing.
- Texture
- Stiff, needle-like leaves on a woody stem, sturdy enough to use whole as a skewer or infusion sprig, or stripped off and minced fine for even distribution.
- Aroma
- An intensely piney, resinous smell with a camphor-like edge, strong enough to perfume an entire kitchen when roasting.
How to prepare
- Whole sprig infusion — A whole sprig added to a roast, stock, or oil to perfume it, then removed before serving.
- Finely minced — Stripped from the stem and chopped fine for even seasoning throughout a dish.
- Used as a skewer — A sturdy woody stem stripped of most leaves and used to skewer meat or vegetables for grilling.
- Infused into oil or honey — Steeped in oil or honey to carry its flavor into dressings or drizzles.
Classic dishes
American
- Rosemary roasted potatoes — Potatoes roasted with olive oil, garlic, and rosemary until crisp outside and tender within.
- Rosemary roasted chicken — A whole chicken roasted with rosemary sprigs tucked under the skin and around the cavity.
- Rosemary dinner rolls — Soft yeasted rolls flecked with chopped rosemary, often brushed with rosemary butter.
Italian
- Focaccia al rosmarino — A dimpled Italian flatbread topped with olive oil, flaky salt, and fresh rosemary.
- Porchetta — A rolled, seasoned pork roast generously studded with garlic and rosemary before slow roasting.
- Pollo al mattone — Chicken under a brick, seasoned with rosemary and garlic and pressed flat while it cooks for crisp skin.
- Tuscan white bean and rosemary soup — A rustic soup of white beans simmered with garlic, olive oil, and rosemary.
- Schiacciata all'uva — A Tuscan harvest-season flatbread topped with wine grapes and a scatter of rosemary.
- Rosemary and parmesan crackers — Crisp savory crackers flavored with rosemary and parmesan, often served with wine.
French
- Herbes de Provence roasted vegetables — Root vegetables roasted with a classic Provençal herb blend that includes rosemary.
Mediterranean
- Rosemary and garlic roast lamb — A classic Easter dish of lamb studded with garlic and rosemary before roasting.
- Rosemary-infused olive oil — Olive oil gently warmed with rosemary sprigs to carry its flavor for dipping or drizzling.
- Rosemary lamb kebabs — Skewered lamb grilled over coals, sometimes using stripped rosemary stems as the skewer itself.
Greek
- Greek lemon-rosemary roast chicken — A roast chicken seasoned with lemon, garlic, and rosemary in the Greek style (kotopoulo).
British & Irish
- Rosemary shortbread cookies — A savory-leaning shortbread studded with finely chopped rosemary.
Substitutions
- Fresh Thyme — Thyme is milder and less piney, so use a bit more to match rosemary's intensity in roasts and breads.