Rosemary (fresh)

Flavour and aroma

piney, camphor, resinous, slightly bitter. Piney, resinous, slightly bitter.

Heat

No heat

Forms

fresh, dried

How to use it

• infuse · Simmering technique

  Put whole sprigs under or inside roasts and in braises, then remove; the needles fall off and stay tough.

• use raw

  For chopped rosemary, strip needles off the stem against the direction of growth and chop very finely.

• grind · Dry grinding technique

  Dried rosemary should be crushed in a mortar or ground before use; whole dried needles are unpleasant to bite.

• fry · Tadka (tempering) technique

  Fry whole needles in olive oil for a few seconds until crisp, as a garnish.

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

Identifying good quality

Fresh: woody sprigs with narrow, needle-like leaves, dark green on top and silvery underneath, strongly piney when rubbed. Dried: hard, curled grey-green needles; they stay tough after cooking.

Origin and history

Origin: The Mediterranean basin (Salvia rosmarinus, formerly Rosmarinus officinalis).. Grown and used: Grown throughout the Mediterranean and in temperate gardens worldwide; used mainly in Italian, French, Spanish, Greek and British cooking..

Rosemary grows wild on Mediterranean coasts and has been used in the region's cooking since ancient times. In 2017 botanists moved it into the sage genus, Salvia. It is classic with roast lamb, pork and potatoes and in Italian focaccia.

Well documented