Rosemary – Rosmarinus officinalis
Rosemary (Rosmarinus officinalis) is a traditional Mediterranean herb known for its intense, aromatic character. It has a piquant, slightly bitter taste with peppery and resinous notes, accompanied by subtle hints of pine and camphor.
How Does Rosemary Taste?
This herb delivers a robust and distinctive flavor. Its bold aroma complements a variety of savory dishes, especially those from Mediterranean cuisine.
How to Use Rosemary in Cooking
Rosemary is commonly used with meats such as lamb, veal, and pork—often in combination with garlic and olive oil. It's suitable for marinating, roasting, or grilling.
For example, marinate a leg of lamb overnight in red wine with garlic and rosemary. Roast at 180–200 °C the next day. Rosemary also enhances soups, stews, marinades, and white meats like rabbit or veal ragout.
In vegetable dishes, rosemary adds depth to potatoes, zucchini, peppers, and mushrooms. It also pairs well with grilled fish like sea bream—seasoned with rosemary, garlic, olive oil, salt, and pepper before roasting.
Which Herbs and Spices Pair with Rosemary?
Rosemary combines well with:
About Rosmarinus officinalis
Rosemary belongs to the Lamiaceae family and is a perennial shrub that can reach up to 2 meters in height. It prefers sunny, dry environments and is sensitive to frost. On the island of Crete, rosemary grows well in light, stony soils and is harvested during summer. The needle-like leaves are dried in the shade to preserve their aroma.
Storage Tips
Store rosemary in airtight containers in a cool, dry, and dark place to preserve its flavor. Metal tins or glass jars with screw lids are ideal.
Historical Uses and Cultural Importance
Rosemary has long been part of Mediterranean culinary and cultural traditions. In ancient times, it was associated with symbolism and rituals in various cultures, including Greece and Rome.
