Summary

Rosemary is a robust, needle-like herb that offers a woody fragrance with hints of lemon-pine, which makes it a favorite in aromatic and culinary applications. It's not just a single-note ingredient; rosemary can surprise you with its depth and versatility in dishes ranging from roasted meats to sweet desserts. Its strong flavor profile means a little goes a long way, perfect for those who appreciate a bold touch in their cooking.

History

The culinary uses of rosemary are just as storied, varying widely across different cultures. In Italian cuisine, it's a staple for flavoring meats and focaccia, while in French cuisine, it's part of the "herbes de Provence" blend, used to season dishes with a distinctly aromatic flair. This versatility in culinary traditions showcases rosemary's ability to adapt and enhance various flavor profiles, making it a beloved herb worldwide.

Why We Love It

We adore rosemary for its bold, unmistakable aroma and its ability to transform a simple dish into something spectacular. Its resilience in cooking, whether used fresh or dried, allows it to infuse dishes with a deep, pervasive flavor that is both comforting and elevating. From a sprig tossed into a slow-cooking stew to a garnish on freshly baked focaccia, rosemary is our go-to herb for adding aroma and piney flavor.

The More You Know

Rosemary isn’t just for savory dishes. In some Mediterranean cultures, it’s used to flavor sweet treats like cakes and cookies, bringing a unique depth to dessert. Its long history of use in everything from breads to oils shows how versatile this herb is in adding complexity to a wide range of recipes.