Rosemary for a Woody Flavour
Piney, woody, and aromatic, rosemary adds bold flavour to a variety of dishes. From roasted potatoes to breads and infused oils, it’s a staple in Mediterranean cooking.
Table of content
What does rosemary taste like?
What are the main types of rosemary?
How should rosemary be used in cooking?
What foods pair well with rosemary?
How do you store rosemary?
Rosemary
Salvia Rosmarinus
What is Rosemary?
Rosemary is a fragrant, hardy herb prized for its robust flavour and versatility. Its needle-like leaves are commonly used in roasted meats, potatoes, breads, and infused oils.
Rosemary can withstand long cooking times, releasing its aromatic compounds gradually.
Traditionally, it has also been used for memory enhancement and medicinal purposes. Its bold, slightly resinous flavour pairs beautifully with garlic, olive oil, and lemon, making it a staple in Mediterranean cuisine and beyond.
Facts about Rosemary
Flavour & Taste
Rosemary has a piney, woody, and slightly peppery flavour with subtle hints of lemon and mint. Its bold, resinous taste makes it ideal for long-cooked dishes, roasting, and infusions, pairing beautifully with garlic, olive oil, and lemon.
Where Does Rosemary Come From?
Rosemary is native to the Mediterranean region and is now cultivated worldwide, including Southern Europe, the United States (California), Australia, and North Africa. It thrives in sunny, well-drained soil and warm climates.
Popular Varieties of Rosemary
Tuscan Blue
Tall, aromatic, commonly used in cooking.
Arp
Hardy, cold-tolerant variety with strong flavour.
Prostrate/Trailing rosemary
Low-growing, used for ground cover and culinary purposes.
Salem
Compact, fragrant variety ideal for containers and herb gardens.
FAQ
What does rosemary taste like?
Rosemary is piney, woody, and slightly peppery, with faint citrusy and minty notes that enhance roasted, baked, and grilled dishes.
What are the main types of rosemary?
Common varieties include Tuscan Blue (aromatic, tall), Arp (cold-tolerant, strong flavour), Prostrate/Trailing rosemary (low-growing, culinary use), and Salem (compact, fragrant, ideal for containers).
How should rosemary be used in cooking?
Rosemary can be used fresh or dried, perfect for roasted meats, potatoes, breads, marinades, and infused oils. Its flavour withstands long cooking times, releasing aroma gradually.
What foods pair well with rosemary?
Rosemary pairs beautifully with garlic, olive oil, lemon, roasted meats, potatoes, breads, and Mediterranean vegetables, adding a bold, fragrant flavour to dishes.
How do you store rosemary?
Fresh rosemary should be refrigerated in a damp paper towel or jar of water. Dried rosemary should be stored in an airtight container in a cool, dark place.
Recipe Idea
Rosemary-Roasted Potatoes
Toss cubed potatoes with olive oil, salt, pepper, and chopped fresh rosemary.
Roast at 200°C (400°F) for 30–35 minutes until golden and crispy, and serve as a fragrant side dish.