Editing Rosemary

[[File:RosemarySprig.jpg|thumb|Sprig of rosemary]]
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{{Infobox herb
| name = Rosemary
| image = Rosmarinus_officinalis.jpg
| image_caption = Fresh rosemary sprigs
| scientific_name = ''Rosmarinus officinalis''
| family = [[Lamiaceae]]
| origin = [[Mediterranean region]]
| flavor_profile = Pine-like, bitter, astringent
| primary_uses = Meat dishes, vegetables, bread
}}
-->

'''Rosemary''' (''Rosmarinus officinalis'') is an aromatic [[evergreen]] [[herb]] in the [[mint family]] [[Lamiaceae]], native to the [[Mediterranean region]]. It is widely cultivated and used as a [[culinary herb]], prized for its distinctive pine-like fragrance and slightly bitter, astringent taste that complements a variety of foods.

== Description ==

Rosemary is a woody, [[perennial]] herb with fragrant, evergreen needle-like leaves and white, pink, purple, or blue flowers. The plant can grow up to 1.5 meters (5 feet) in height and forms dense, bushy clusters. The leaves are typically 2-4 cm long and 2-5 mm broad, with a leathery texture and a distinctive resinous aroma.

== Culinary uses ==

=== Flavor profile ===
Rosemary has a warm, bitter taste with hints of pine, lemon, and camphor. Its robust flavor can easily overpower delicate dishes, making it best suited for heartier preparations. The herb contains [[volatile oils]], primarily [[cineole]], [[camphor]], α-[[pinene]], and [[rosmarinic acid]], which contribute to its distinctive taste and aroma.

=== Common applications ===

'''Meat dishes''': Rosemary is particularly complementary to [[lamb]], [[beef]], [[pork]], and [[poultry]]. It is frequently used in [[marinades]], [[rubs]], and as a seasoning for [[roasting|roasted]] and [[grilling|grilled]] meats. The herb's robust flavor stands up well to the richness of red meats.

'''Vegetables''': [[Root vegetables]] such as [[potatoes]], [[carrots]], and [[parsnips]] pair exceptionally well with rosemary. It is commonly used in roasted vegetable medleys and [[ratatouille]].

'''Bread and baked goods''': [[Focaccia]] bread traditionally features rosemary as a key flavoring, often combined with coarse [[sea salt]] and [[olive oil]]. The herb is also used in savory [[scones]], [[crackers]], and [[pizza dough]].

'''Oils and vinegars''': Rosemary-infused [[olive oil]] and [[vinegars]] are popular [[condiments]], created by steeping fresh sprigs in the liquid for several days to weeks.

=== Regional cuisines ===

'''Mediterranean cuisine''': As a native herb of the region, rosemary is fundamental to [[Mediterranean cuisine]]. It features prominently in [[Italian cuisine]], [[Greek cuisine]], [[Spanish cuisine]], and [[French cuisine]].

'''Italian cuisine''': Essential in dishes such as [[osso buco]], [[saltimbocca]], and various [[antipasti]]. Often paired with [[garlic]], [[lemon]], and olive oil.

'''French cuisine''': Used in [[herbes de Provence]], a traditional [[herb blend]], and in classic preparations like [[ratatouille]] and roasted [[leg of lamb]].

'''Middle Eastern cuisine''': Incorporated into spice blends such as [[za'atar]] and used with grilled meats and vegetable dishes.

== Preparation and usage ==

=== Fresh vs. dried ===
Fresh rosemary provides the most intense flavor and is preferred for most culinary applications. The leaves should be removed from the woody stems before use, as the stems can be tough and unpalatable. Dried rosemary has a more concentrated flavor but lacks the bright, resinous notes of fresh herbs.

=== Cooking techniques ===
* '''Whole sprigs''': Added to slow-cooked dishes, roasts, and stews, then removed before serving
* '''Chopped leaves''': Finely minced for marinades, rubs, and direct seasoning
* '''Infusion''': Steeped in liquids to extract flavor without leaving plant material in the final dish
* '''Grilling''': Woody stems can be used as natural skewers for [[kebabs]], imparting subtle flavor to the food

=== Storage ===
Fresh rosemary should be stored in the refrigerator, either in a glass of water (like cut flowers) or wrapped in damp paper towels in a plastic bag. It typically remains fresh for 1-2 weeks. Dried rosemary should be stored in an airtight container away from light and heat, maintaining potency for up to one year.

== Pairing and combinations ==

Rosemary pairs well with:

* '''Proteins''': [[Lamb]], [[beef]], [[pork]], [[chicken]], [[turkey]], [[white fish]]
* '''Vegetables''': [[Potatoes]], [[tomatoes]], [[eggplant]], [[zucchini]], [[onions]], [[garlic]]
* '''Other herbs''': [[Thyme]], [[oregano]], [[sage]], [[bay leaves]], [[parsley]]
* '''Aromatics''': [[Lemon]], [[garlic]], [[shallots]], [[black pepper]]
* '''Fats''': [[Olive oil]], [[butter]], [[bacon fat]]

== Cultivation for culinary use ==

Rosemary is relatively easy to grow and is often cultivated in home herb gardens. It prefers well-drained soil and full sun exposure. In colder climates, it is often grown in containers that can be moved indoors during winter months. For culinary purposes, regular harvesting encourages new growth and maintains plant health.

== See also ==
* [[wikipedia:Herb]]
* [[wikipedia:Mediterranean cuisine]]
* [[wikipedia:Herbes de Provence]]

[[Category:Herbs]]
[[Category:Lamiaceae]]
[[Category:Mediterranean cuisine]]
[[Category:Culinary herbs]]
[[Category:Aromatic plants]]
[[Category:Perennial plants]]