The aromatic herb rosemary (Rosmarinus officinalis) is a woody, perennial herb belonging to the mint family. It features needle-like leaves that look similar to pine needles, and produces small purple, white, or blue flowers.
Origin and History
Native to the Mediterranean region, rosemary has been used for thousands of years. Ancient Greeks and Romans considered it sacred and used it for religious ceremonies, weddings, and as a symbol of remembrance. The name "rosemary" comes from Latin, meaning "dew of the sea," as it often grew along coastal areas.
Culinary Uses
Rosemary has a distinctive pine-like fragrance with hints of lemon and pepper. It's a staple herb in:
- Mediterranean cooking
- Italian cuisine
- French cuisine
- American barbecue
Common Dishes
You'll often find rosemary in:
- Roasted meats (especially lamb and chicken)
- Roasted potatoes
- Bread (like focaccia)
- Soups and stews
- Marinades and rubs
- Herb butter
Fresh vs. Dried
- Fresh rosemary: More potent and preferred in most recipes. The leaves should be stripped from the woody stem before use
- Dried rosemary: More concentrated flavor; use 1/3 of the amount called for fresh
Storage Tips
- Fresh rosemary: Wrap in slightly damp paper towels, place in a plastic bag, and store in the refrigerator for up to two weeks
- You can also freeze fresh rosemary in ice cube trays with olive oil
- Dried rosemary: Store in an airtight container away from light and heat for up to 6 months
Cooking Tips
- Add rosemary early in the cooking process to allow its oils to infuse into the dish
- Whole sprigs can be added to roasts or stews and removed before serving
- For raw applications, chop very finely as the leaves can be tough
- Be careful not to use too much - rosemary has a strong flavor that can easily overpower other ingredients
Health Benefits
Rosemary contains:
- Antioxidants
- Anti-inflammatory compounds
- Antimicrobial properties
- Memory-enhancing properties (which is why it was historically known as the "herb of remembrance")
Interesting Facts
- Rosemary is one of the few herbs that actually grows stronger in flavor as it's cooked
- It can be grown as a decorative hedge and naturally repels many garden pests
- In medieval times, rosemary was thought to ward off evil spirits and prevent plague
- It's often used in aromatherapy and natural medicine
- The plant can live for many years and grow quite large if properly maintained
Remember: When cooking with rosemary, start with a small amount and adjust to taste, as its strong flavor can easily dominate a dish.