Rosemary: Piney Herb Essential

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.

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.

Flavour and 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.

Facts about Rosemary

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.

Slide Title

This is a Paragraph. Click on "Edit Text" or double click on the text box to start editing the content.