Rosemary

Sprig of rosemary

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 roasted and 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