Rosemary (Salvia rosmarinus, formerly Rosmarinus officinalis) is one of the most aromatic herbs in the Mediterranean kitchen — resinous, piney, and intensely fragrant. Dried rosemary is more concentrated than fresh, with a robust, almost medicinal intensity.
Flavor Profile
Pine and eucalyptus up front, softening into lavender and citrus as it cooks. Rosemary holds up to long, high-heat cooking — it actually blooms in a hot oven, infusing fat and releasing its essential oils into whatever surrounds it.
Best Uses
- Roast lamb — rosemary and lamb are made for each other. Tuck sprigs into slits, or rub with crushed dried rosemary and garlic
- Focaccia bread — press into dough with olive oil and coarse sea salt before baking
- Herb oils — infuse olive oil with rosemary for dipping and drizzling
- Roasted potatoes — toss with rosemary, garlic, and olive oil
- Marinades — for chicken, pork, and vegetables destined for the grill
A Note on Dried vs. Fresh
Dried rosemary is approximately 3x more concentrated than fresh. Substitute 1 teaspoon dried for 1 tablespoon fresh. When using dried rosemary in dishes with shorter cooking times, crumble it between your fingers first to release the essential oils.