Cooking with Rosemary

Rosemary is a beloved herb in kitchens worldwide, known for its bold, piney flavor and fragrant aroma. It plays a starring role in Mediterranean cuisine, where it is often used to enhance meats, vegetables, and breads. The herb's robust taste makes it ideal for slow-cooked dishes, as it infuses flavors gradually and retains its aromatic properties even during long cooking times.

In cooking, rosemary is incredibly versatile. Fresh sprigs can be used to season roasted chicken, lamb, or pork, adding a savory depth to the dish. It also pairs wonderfully with roasted potatoes, root vegetables, and grilled fish, providing an earthy contrast to the natural sweetness of these ingredients. For bakers, rosemary can elevate bread and focaccia, infusing the dough with its distinct essence.

Dried rosemary, with its concentrated flavor, is a pantry staple. It’s often used in marinades, rubs, and seasoning blends. A pinch of dried rosemary can transform soups, stews, and sauces, bringing warmth and complexity to each bite.

For a creative touch, rosemary sprigs can even serve as skewers for grilling, imparting their aroma directly to the food. Whether fresh or dried, rosemary is a versatile herb that elevates any dish it graces, making it a favorite in kitchens around the world.