rosemary

Herbs & SpicesYear-round in temperate and Mediterranean climates; in colder regions, peak availability is spring through fall, with dried rosemary available year-round.

Rosemary is rich in antioxidants, including carnosic acid and rosmarinic acid, and contains vitamins A and C. It provides minerals such as iron, calcium, and manganese, though quantities per serving are modest due to typical usage amounts.

About

Rosemary (Rosmarinus officinalis) is a woody, evergreen perennial herb native to the Mediterranean region, belonging to the Lamiaceae (mint) family. The plant produces needle-like, gray-green leaves with a waxy coating and small flowers ranging from blue to purple, pink, or white. Rosemary has a strongly aromatic, pine-like flavor with warm, slightly resinous and peppery notes. The intensity of its volatile oils—primarily 1,8-cineole, camphor, and pinene—varies by variety, growing conditions, and harvest timing. Common culinary varieties include 'Tuscan Blue' and 'Mediterranean Pink,' each with subtle flavor distinctions.

Culinary Uses

Rosemary is a foundational herb in Mediterranean cuisine, particularly in Italian, Spanish, and Greek cooking. It pairs exceptionally well with roasted and grilled meats (especially lamb, beef, and poultry), root vegetables, and potatoes. The herb infuses breads, focaccia, and olive oils; it features in marinades, stews, and braises. Fresh sprigs are used as aromatic skewers for kebabs, while dried leaves are incorporated into herb blends and rubs. Rosemary's robust flavor withstands prolonged cooking, making it ideal for slow-roasted dishes. In contemporary cuisine, it is also used in infusions for cocktails and as a garnish.

Forms & Preparations

  • Fresh sprigs — Whole stems with leaves attached, used as aromatic skewers, infusers in oils, or chopped for garnish and cooking.
  • Dried leaves — Entire leaves stripped from stems and dried, intensifying flavor; used in rubs, marinades, and long-cooking dishes.
  • Chopped fresh — Finely minced fresh leaves, added toward the end of cooking to preserve delicate aromatics and appearance.
  • Powder — Dried rosemary ground into fine powder, useful for dry rubs and spice blends where texture is a consideration.
  • Infused oil — Fresh or dried sprigs steeped in olive oil, creating an aromatic condiment for finishing dishes and dressings.
  • Floral water/hydrosol — Aromatic water produced during essential oil distillation, used sparingly in modern cuisine for delicate flavoring.

Substitutes

  • Unknown — Use in equal quantity; thyme is slightly milder and more delicate. Best for lighter dishes and fish. Maintains similar cooking duration.
  • Unknown — Use about two-thirds the quantity; oregano is more peppery and less piney. Works well in Mediterranean and Greek dishes; less suitable for roasted meats.
  • Unknown — Use equal quantity; sage is earthier with less resinous notes. Excellent for poultry and root vegetables; adds slightly bitter notes.
  • Unknown — Use equal quantity; marjoram is sweeter and gentler than rosemary. Best in lighter preparations and with seafood; less intense heat tolerance.

Recipes Using rosemary (151)

RCI-MT.003.0108.001

Zinfandel-braised Lamb Shanks

Purchased from Vega Estate in Longview, Texas in 1990. Date unknown.