Rosemary
ROHZ-mair-ee
Salvia rosmarinus
Piney, resinous, warm, lemony.
What it is
Rosemary is the needle-like leaf of Salvia rosmarinus, an evergreen Mediterranean shrub whose name comes from Latin for dew of the sea. It is one of the most assertive culinary herbs, intensely piney and resinous with a hint of camphor and lemon, so it is used with a lighter hand than soft herbs. Rosemary stands up to high heat and long roasting, which makes it a classic with lamb, potatoes, chicken, and bread, and the woody stems can even double as skewers. Whole sprigs infuse oils and roasts; chopped fresh or dried leaves go into doughs and rubs.
What it pairs with
Goes wrong with: delicate fish and light dishes.
Whole vs ground
Use whole sprigs to infuse oils and roasts, or finely chop the needle-like leaves for doughs and rubs. Dried rosemary is intense, so use less.
How to handle it
Rosemary stands up to high heat and long roasting. Strip and chop the leaves finely, since whole needles can be tough and sharp to eat.
Storage
Dried needles airtight and dark keep well over a year. Fresh sprigs last a couple of weeks in the fridge.
Buying note
Fresh rosemary should have firm, deep-green needles. Dried rosemary is strong, so a little goes a long way.
Classic dishes
roast lamb, focaccia, roast potatoes, herbes de Provence.
Out of rosemary? Substitutes
No substitute is exact. These are the closest by flavor behavior, with the ratio to start from and how the result will differ.
| Use instead | Ratio | How it differs |
|---|---|---|
| Thyme | 1:1 | softer and less piney |
| a little sage | use less | more savory and musky, not piney |
One odd thing
The name rosemary comes from the Latin ros marinus, meaning dew of the sea, for the shrub's coastal Mediterranean home.