Rosemary

A piney, resinous herb that stands up to fire, fat, and long roasting.

Also known as: Salvia rosmarinus, fresh rosemary, dried rosemary

Overview

Rosemary is an evergreen Mediterranean shrub with needle-like leaves and a bold, resinous fragrance reminiscent of pine and citrus. Its sturdy structure and potent oils make it one of the few herbs that thrives with high heat and long cooking, from roasted meats to hearth breads.

A little goes a long way. Rosemary is powerful enough to define a dish, so it is often used with a measured hand and paired with rich foods — lamb, potatoes, olive oil, and beans — that can carry its intensity.

Culinary Uses

Laid over or tucked into roasting lamb, chicken, pork, and potatoes.
Infused into olive oil, butter, and syrups for a piney aromatic note.
Chopped finely into focaccia, breads, and savory doughs.
Added to slow braises and bean dishes, then removed as a whole sprig before serving.

Flavor Profile

Piney, resinous, and camphor-like with warm, peppery, citrus edges.
Assertive and long-lasting, so small amounts have a big impact.
Softens and rounds out with slow cooking and plenty of fat.

Storage

Refrigerate fresh sprigs wrapped in a damp towel in an open bag for one to two weeks.
Dried rosemary keeps six months to a year in an airtight container away from light.
Sprigs dry and freeze well; freeze in oil for ready-to-use portions.

Preparation

Strip needles from the woody stem, then chop finely so they are pleasant to eat.
Use whole sprigs when you want the aroma without the texture, removing them before serving.
Bruise or lightly crush leaves to release the essential oils before infusing.

Nutrition

Used in small amounts, rosemary contributes little in the way of calories or macronutrients.

Its value lies in aromatic oils and antioxidant compounds.

Vitamin A

Present as carotenoids in the fresh herb.

Calcium

Concentrated in dried rosemary by weight.

Iron

Supplied in modest amounts, more so when dried.

Dietary Considerations

Naturally vegan, vegetarian, gluten-free, and dairy-free.
Very low in sodium and suitable for most eating patterns.

Nutrition information is educational and approximate; it varies by variety, portion, and preparation, and is not a substitute for professional dietary advice.