Rosemary
A Mediterranean herb with a resinous and penetrating aroma, ideal for meats, potatoes, breads and oven-baked dishes.
What it offers and why to use it
A Mediterranean herb with a resinous and penetrating aroma, ideal for meats, potatoes, breads and oven-baked dishes. Wash, dry thoroughly and chop just before using. Add delicate herbs towards the end and woody herbs earlier, so that they flavour the cooking process.
Concentrated herbal aroma; fresh leaves are usually brighter and dried leaves are more intense in volume.
From shopping to cooking
Choose
When buying rosemary, look for fresh, dried and aromatic leaves, without yellowing, sticky stems or darkened areas.
Store
Refrigerate with slightly damp paper or in water, depending on the herb, and use within 3–7 days. It can also be chopped and frozen.
Prepare
Wash, dry thoroughly and chop just before using. Add delicate herbs towards the end and woody herbs earlier, so that they flavour the cooking process.
How to make the most of it
Good pairings
Pairs well with olive oil, citrus fruits, garlic, tomatoes, vegetables, legumes, fish, meat and cheese.
How to substitute it
If you don't have rosemary, you can use dried rosemary in a smaller amount – approximately a third – or substitute it with another compatible herb for the dish.
Recipes with rosemary
Spiced baked sea bream with rice
Pescatarian
Greek pork souvlaki with tzatziki
Gluten-free
Pork tenderloin with Café de Paris sauce
Gluten-free
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