Rosemary is a woody, pine-scented Mediterranean herb. Its sturdy needles stand up to roasting and long cooking.
- Botanical name
- Salvia rosmarinus (formerly Rosmarinus officinalis)
- Family
- Lamiaceae (mint family)
- Part used
- Leaves (needles)
- Flavor
- Piney, resinous, lemony
- Related
- Sage, thyme, oregano
History
Rosemary has been used since ancient times in Greece and Rome for cooking, remembrance and medicine. It is associated with memory and appears in old herbals. It spread through Europe with monastery gardens.
Where it comes from
The Mediterranean coast.
Where it is used most
Italy (roast potatoes and focaccia), France (herbes de Provence), Greece, Spain and across Europe and North America with roast chicken and lamb.
Varieties and types
Upright and trailing varieties exist; flavor varies slightly.
Flavor and how to use it
Chop finely, since the needles are tough, or use whole sprigs and remove them before serving. It is strong, so use a small amount.
Buying, storing and substitutes
Keep fresh sprigs wrapped in damp paper in the refrigerator, or dry or freeze them. Thyme or sage can be substituted.
Recipes that use it
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