Rosemary

Rosemary, sourced from the Rosmarinus officinalis plant, is a staple herb known for its strong, pine-like aroma and slightly bitter, woodsy flavor. Native to the Mediterranean, it's widely used in global cuisines for its ability to enhance both simple and complex dishes.

In cooking, rosemary pairs well with roasted meats, poultry, potatoes, bread, and grilled vegetables. Its sturdy leaves hold up to long cooking times, making it ideal for stews, marinades, and slow-roasted dishes where it releases deep, aromatic flavor.

The dried leaf is thin, needle-like and dark green, and it keeps much of the fresh herb's piney, camphor-like aroma with notes of lemon and mint underneath. It is a staple of Mediterranean cooking and sits comfortably in Greek, Italian and French dishes, from focaccia and roast lamb to white bean soup and tomato sauce.

Rosemary is also appreciated outside the kitchen for its aromatic oils and fresh, pine-like scent, which is commonly used in aromatherapy and home fragrance blends.

Our rosemary is dried to preserve its fragrance and flavor, making it a dependable pantry herb for everyday use.

How to use it

Add half a teaspoon to a roast, stew or sauce for four servings, or stir a pinch into bread dough, olive oil or melted butter. Dried rosemary is stronger than fresh, so use about one third of the amount a recipe gives for fresh sprigs. Technique tip: crush the leaves between your fingers or with a mortar and pestle before they go in, and add them early to slow dishes so the needles soften and release their oils.

Botanical Name: Rosmarinus officinalis
Also known as: Romero, Rosmarin, Romarin, ローズマリー, روزماري, Rozemarijn, Rósmarín, Rosmarino, Розмарин, Rozmarýna, Rozmarinė, Rozmarīns, Rožmarin