Robust, needle-like leaves with a piney aroma; rosemary offers a fragrant, woodsy flavor that enhances roasted meats and vegetables. This herb is a cornerstone of Mediterranean cuisine, revered for its aromatic qualities.
Where it comes from
Rosemary is native to the Mediterranean region and has been cherished since ancient times, symbolizing remembrance and fidelity in folklore.
In the kitchen
Rosemary is often used whole or chopped in marinades, roasts, and breads, providing a fragrant depth that elevates savory dishes.
Nutrition (per 100g)
131kcalCal
3.3gProtein
5.9gFat
20.0gCarbs
9.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Lamb
High heat, rosemary sprigs in the pan. Lamb's richness tamed by rosemary's piney lift — keep it brief, or the herb's punch will overpower.
Potato
Roast at high heat. Rosemary's piney notes cut through the starch, adding freshness. Toss halfway for even flavor.
Beef
Grill with rosemary sprigs. The heat releases piney oils that cut through beef's richness. Just a few minutes, don't overpower.
Chicken
Roast with rosemary sprigs tucked under skin. Heat releases piney aroma, infuses the meat. Crisp skin, fragrant bite.
Olive
Earthy rosemary complements olives' brininess. Roast together; rosemary's aroma infuses, enhancing olives' depth.
Apricot
Simmer apricots with a sprig of rosemary. The herb's piney notes deepen the fruit's natural sweetness.
Meat
Grill or roast with rosemary sprigs. The herb's piney aroma cuts through the meat's richness, lifting each bite.
Swordfish
Rub with rosemary before grilling. The herb's piney aroma infuses the fish, enhancing its savory notes.
Focaccia
Press into the dough before baking. The herb's piney scent infuses, lifting the bread's earthiness with each bite.
Beef Short Rib
Add rosemary early in the braise. Its piney aroma infuses the meat, lifting the savory notes.
Beef Tenderloin
A quick sear with rosemary in the pan. The heat releases piney notes that lift the beef's richness.
Chicken Heart
Grill with rosemary sprigs. The piney aroma seeps in, lifting the earthy notes of the hearts. Just a few minutes per side.
Whole Chicken
Stuff under the skin before roasting. The heat releases rosemary's piney aroma, infusing the meat deeply.
Ground Lamb
Chop rosemary finely, mix with lamb before cooking. Its piney notes cut through lamb's richness, adding a fragrant lift.
minced lamb
Chop fine, mix in. Rosemary's piney notes cut through lamb's richness. Add early, let it infuse as lamb browns.
beef ribs
Rub with rosemary before roasting. Its piney aroma cuts through the richness, lifting the meat's depth.
Suckling Pig
Stuff cavity with rosemary before roasting. Herb's piney notes cut through the fat, adding depth.
goat meat
Slow cook with rosemary sprigs. The herb's piney aroma seeps into the meat, lifting its gamey notes without overpowering.
Sheep's Milk
Infuse sheep's milk with rosemary. The herb's piney aroma enhances the milk's earthiness and depth.
beef or pork
Grill or roast with rosemary sprigs. Its piney aroma cuts through the richness, lifting every bite.
