Rosemary
Rosemary's intense, piney taste is potent; use sparingly with meats and potatoes.
Flavor profile
Aroma: piney, resinous, camphor
Good to know
Origin: Mediterranean
Forms: fresh sprig, dried
Storage: Keep fresh sprigs wrapped in damp paper in the fridge for 2 weeks, or freeze them.
How to use rosemary
Chop fine
The needles are tough; chopping small makes them pleasant to eat and spreads flavor.
Infuse oil
Warm a sprig in olive oil gently so its fat-soluble aroma moves into the oil, then use that oil.
What goes with rosemary
- Lamb Shoulder. Rosemary's pine-like aroma cuts through lamb's rich fattiness.
- Garlic. Resinous rosemary stands up to garlic's strength in roasts and fat-rich meat.
- Potato. Rosemary's piney aroma pops against potatoes' starchiness.
- Beef Chuck. Rosemary's volatile oils penetrate beef, adding a pine-like aroma.
- Chicken thigh. Resinous rosemary flavors the rich fat of roasted chicken thigh.
- Ribeye. Rosemary's piney resin stands up to ribeye's beefy fat when basted in butter.
- Thyme. Both herbs have camphor and pinene, giving them a resinous aroma.
- Olive oil. Olive oil captures rosemary's volatile oils for a fragrant experience.
- Balsamic Vinegar. Rosemary shares a woody aroma compound, camphor, with balsamic vinegar.
- Olive. Rosemary's piney notes contrast olive's rich flavor.
Mistakes to avoid
- Using whole needles in a quick dish, which stay woody.
- Overdoing it: too much rosemary tastes like medicine.
Ideas for tonight
- Toss with potatoes and olive oil before roasting.
- Rub on lamb or chicken with garlic.
- Warm in oil for dipping bread.
Rosemary: questions
What does rosemary taste like?
Rosemary's intense, piney taste is potent; use sparingly with meats and potatoes. Its strongest notes are pungent, warm, earthy, with an aroma that is piney, resinous, camphor.
What goes well with rosemary?
Rosemary pairs best with lamb shoulder, garlic, potato, beef chuck, chicken thigh. Rosemary's pine-like aroma cuts through lamb's rich fattiness.
How do you use rosemary in cooking?
Chop fine: the needles are tough; chopping small makes them pleasant to eat and spreads flavor.
How should you store rosemary?
Keep fresh sprigs wrapped in damp paper in the fridge for 2 weeks, or freeze them.
What is the most common mistake with rosemary?
Using whole needles in a quick dish, which stay woody.
