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Rosemary (fresh)

Fresh herbs · Fresh herbs

Rosemary (fresh)

Needle-leaved woody herb with a strong pine-like aroma, ideal for roasts, potatoes and focaccia.

Also called: fresh rosemary, biberiye, romero

A kind of fresh herbs

11 recipes with it

Read the full spice guide: flavour, history and how to use it

Photo: Margalob, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Rosemary has stiff, needle-shaped dark green leaves on woody stems, with a powerful resinous, pine-like scent. A little goes a long way. The needles are chopped finely or whole sprigs are roasted with food and removed.

Salvia rosmarinus

How it’s used

  • Roast lamb, chicken and pork
  • Roast potatoes and root vegetables
  • Focaccia and breads
  • Infused oils and marinades
  • Skewers for grilling

Characteristics

Taste
Piney, resinous, slightly bitter.
When cooked
Holds up to roasting and grilling; whole needles stay tough, so chop finely if eaten.
Sold as
fresh, dried
Cooking uses
Commonly cooked, Suitable for grilling, Mainly a seasoning

Storage

Refrigerated. Wrap loosely in paper in a bag; keeps well for a week or more and can be air-dried.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
131 kcal
Protein
3.31 g
Carbohydrate
20.7 g
Fat
5.86 g
Fibre
14.1 g
Sugars
— g

USDA FoodData Central: Rosemary, fresh.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Dried rosemary — About a third as much, crumbled finely, added early.
  • Thyme (fresh) — Milder and less piney.

Related ingredients

Recipes with rosemary (fresh)

More fresh herbs