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each dried rosemary and dried thyme

Herbs & SpicesYear-round. Fresh rosemary peaks in spring and early summer in Mediterranean climates, but the dried form is consistently available as a shelf-stable culinary ingredient.

Rich in antioxidants, particularly carnosic acid and rosmarinic acid, and contains iron, calcium, and vitamins A and C in moderate quantities.

About

Dried rosemary is the desiccated foliage of Rosmarinus officinalis, a woody perennial shrub native to the Mediterranean region. The plant produces needle-like leaves with a waxy, resinous surface that intensifies in flavor when dried. Dried rosemary retains the characteristic piney, camphoraceous, and slightly bitter notes of fresh herb, with concentrated essential oils including pinene, camphene, and cineole. The dried leaves are typically grayish-green and brittle, suitable for extended storage and cooking applications that benefit from prolonged heat exposure.

Rosemary cultivars vary in intensity and flavor nuance; 'Tuscan Blue' and 'Spanish' varieties are prized for culinary use, while ornamental types may differ in essential oil composition.

Culinary Uses

Dried rosemary is a foundational herb in Mediterranean and European cuisines, particularly in Italian, Spanish, French, and Greek cooking. It is commonly used in herb blends, rubs for roasted meats and poultry, infusions for oils and vinegars, and as a flavoring in breads, soups, and stews. The robust flavor profile withstands extended cooking, making it ideal for braises, roasts, and slow-cooked dishes. Rosemary pairs exceptionally well with lamb, pork, chicken, and root vegetables, and is essential to bouquet garni and herbes de Provence preparations. A light crushing or rubbing of the dried leaves before use releases additional volatile compounds and enhances distribution throughout a dish.

Forms & Preparations

Whole leaves — Intact needle-like leaves, used as-is or lightly crushed; ideal for infusions, rubs, and roasting.
Rubbed or crushed — Leaves broken into smaller pieces to increase surface area and flavor release; preferred for herb blends and dry rubs.
Powder or ground — Finely ground dried rosemary; disperses evenly in marinades, soups, and baked goods but can become bitter if overheated.
Stripped from stem — Leaves separated from the woody stem; used when whole stem texture is undesirable in finished dishes.
Essential oil — Concentrated volatile oils extracted through distillation; used sparingly in culinary applications and more commonly in beverages and aromatics.