What Is Rosemary?
Rosemary (Salvia rosmarinus, formerly Rosmarinus officinalis) is a perennial shrub in the mint family, with dark green, needle-shaped leaves and woody stems. It has a piney, resinous, slightly bitter aroma.
It is one of the most distinctive herbs in Mediterranean cooking; even a small amount adds a pronounced aroma to a dish. The sprigs can be used fresh or dried, and their aroma becomes even more concentrated when dried.
Rosemary Nutrition Facts
Although rosemary is eaten in small amounts, it is an herb with a high nutrient density; 100 grams contains about 131 kcal of energy, 3.31 g of protein, and 14 g of fiber. It is notable for its calcium content.
What Are the Benefits of Rosemary?
Rosemary is traditionally consumed as a tea and used to add aroma to dishes. Research continues on its plant compounds (such as rosmarinic acid); this research has not yet led to general health recommendations.
This is general information; rosemary is a food and is not a substitute for medical treatment.
How to Choose Rosemary
Fresh rosemary sprigs should be dark green, with firm needle-like leaves, and should not be wilted.
- The leaves should be dark green and firmly attached to the stem; shedding is a sign of staleness.
- The stems should be flexible, not brittle or dried out.
- When rubbed, they should release a distinct, piney aroma.
How to Store Rosemary
Rosemary sprigs stay fresh for 2–3 weeks when wrapped in a damp paper towel and stored in the refrigerator; their woody structure helps them last longer than other greens. For long-term storage, dry the sprigs and keep them in a jar, or freeze them directly.
Using Rosemary in the Kitchen
Rosemary is used with roasted potatoes, roast chicken, lamb, and bread dough. Because its aroma is strong, it is usually added in small amounts at the beginning of cooking; a whole sprig can be added to stews and removed before serving.
How to Brew Rosemary Tea
Add a fresh rosemary sprig to boiled water and let it steep for 5–8 minutes. Because its aroma is strong, a small amount is enough; sweeten with honey if desired.
How to Make Rosemary Olive Oil
Add a few clean, dry rosemary sprigs to a bottle of olive oil and leave it in a cool, dark place for a few days. Use this oil to add an aromatic touch to salads and grilled foods; refrigeration is recommended for longer storage.
What Recipes Use Rosemary?
Rosemary roasted potatoes, rosemary lamb chops, rosemary bread, and rosemary chicken are among the most popular ways to use it. It is also added to marinades and salad dressings.
Frequently Asked Questions
What is rosemary good for?
Rosemary is rich in calcium and is traditionally consumed as a tea. It is a food and does not claim to cure any disease.
Can rosemary leaves be eaten raw?
The needle-like leaves are tough and difficult to chew raw, so they are usually cooked or finely chopped. A whole sprig can also be cooked in a dish to add aroma and then removed.
How much rosemary should I use?
Its aroma is very strong, so a small amount is enough; for a recipe, 1–2 sprigs or one 5 ml measure of chopped leaves is usually ideal. Using too much can overpower the other flavors in the dish.
Which meats pair well with rosemary?
It is a classic pairing with lamb; it is also often used with chicken, beef, and fish. It is an important component of marinades for roasted and grilled dishes.
Can dried rosemary replace fresh rosemary?
Yes. Because dried rosemary has a more concentrated aroma, about half as much as fresh rosemary is enough in recipes.