A woody shrub native to the Mediterranean and some other European regions, rosemary (Rosmarinus officinalis) is one of the most esteemed herbs in the culinary world. A perennial evergreen (meaning it retains its leaves year-round), rosemary is a member of the mint family. The herb is characterized by distinctively narrow leaves that roll in at the edges, resembling pine needles. Its flowers can be blue, purple, white, or pink.
Characteristics
Rosemary’s distinctive aroma is difficult to describe, though acclaimed food scientist Harold McGee breaks it down as a combination of “florals, pine, wood, eucalyptus, and clove” (though “enticing” works too). The herb’s flavor, very bitter and astringent when chewed alone, carries notes of pine, mint, and ginger, but it mellows when cooked. The complex scent and flavor pair well with grilled meats, roasts, flavored oils, herb cheeses, oily fish, and stuffing. Rosemary also works in many sweet dishes, especially when paired with sweet citrus, tart berries, or even semi-sweet chocolate.
The flowering shrub grows fairly easily, and its attractive appearance makes it a popular choice for gardens and landscaping. Rosemary also responds well to pruning and can be shaped into decorative topiaries. Additionally, it is used as a “companion plant,” a plant that assists in the growth of other garden items. Rosemary reportedly prevents moths and beetles that can attack crops such as cabbage, carrots, and beans.
Rosemary comes in various strains, each offering its own aesthetic value. Some have pink flowers, others have blue, and some exhibit variation in leaf color or size. All strains tolerate drought well but are sensitive to overwatering.
Common Uses
Rosemary is frequently used in Mediterranean cuisine, partly due to the region where it is native. It also appears regularly in French, Italian, and North American cuisines, with the latter having been somewhat influenced by the former. Rosemary’s distinct aroma and flavors are great in braises, stuffing, and roasts. It pairs particularly well with meats like lamb and helps cut the “fishiness” of oily fish such as salmon, tuna, and swordfish, adding balance to seafood dishes.
Historically, rosemary has been more successful as a medicinal tool than as a culinary herb. Since medieval times, people have used the plant to treat a range of ailments, from memory loss to rheumatism. For centuries, rosemary leaves were reputed to strengthen the brain, leading to the herb’s association with memory and remembrance. It has traditionally been used in both wedding and funeral ceremonies as a symbol of love and commemoration. Centuries ago, students even wore wreaths of rosemary before exams to fortify their memory.
Hungary Water, a tonic used in the 1200s by Queen Elizabeth of Hungary to treat paralysis, is perhaps the most famous medicinal use of rosemary. The recipe was said to have been created by a hermit specifically for the queen and was made from a large quantity of fresh rosemary distilled in wine. The liquid was then vigorously rubbed into the queen’s extremities daily and apparently worked—Hungary Water became a popular home remedy shortly thereafter in France and other parts of Europe.
Recent scientific studies have revealed that rosemary has stimulant, analgesic, and antioxidant properties. Two promising studies show that rosemary is a powerful anti-carcinogen in animals, reducing the risk of skin, colon, breast, and lung cancers by as much as half in some lab cases (though there is no evidence yet that these results can be replicated in humans). Additionally, the plant is said to help relax muscles and can soothe stomach discomfort, anxiety, and menstrual cramps when brewed into tea. Rosemary tea is actually quite pleasant and can be found in some supermarkets and health food stores. To make your own at home, add one teaspoon of dried leaves or 1-2 sprigs of fresh rosemary to a cup of boiling water and let it steep for around ten minutes.
Rosemary has also proven useful in mainstream industries. In 1987, Rutgers University patented a powerful food preservative called rosmaridipheno, derived from the plant.
Use and Storage
Fresh rosemary is readily available in most markets and grocery stores. You can freeze fresh rosemary on the stem for up to six months, but be cautious—the herb becomes more potent when frozen. Dried rosemary is also widely available but has a much milder flavor compared to fresh rosemary.
Fresh rosemary can be dried at home by hanging the entire sprig upside down, out of direct sunlight. Be sure to remove the leaves from the stem before storing them in an airtight container.
How to Use It:
- In a bouquet garni for flavoring stocks and sauces
- In soups and stews
- In marinades and dressings
- In flavored oils for cooking or baking
- In bread dipping oils
- Mixed with charcoal or wood for grilling or smoking
- Tucked in between, or into, slabs of meat before roasting
- Laid over pork chops or kebabs before grilling
- Added to roasted winter vegetables like squash, eggplant, or pumpkin
- Sprinkled on mushrooms, spinach, and baby vegetables for extra flavor
- To balance the richness of oily fish like salmon, tuna, or swordfish
*Note: Rosemary can be very potent—it’s best to start with a little and add more if necessary.
Recipes with Rosemary
Garlic and Rosemary Dipping Oil
This herb-infused oil is perfect for dipping crusty bread or breadsticks. You can also brush the oil over Panini sandwiches before pressing or grilling.
1 cup extra-virgin olive oil ½ teaspoon freshly ground pepper ½ teaspoon basil 5 garlic cloves (roasted or raw), minced 2 tablespoons fresh rosemary, minced Salt, to taste Pinch of dried oregano (optional)
Combine all ingredients in a bowl. Mix thoroughly with a spoon or whisk. Place on a plate or in a shallow saucer for dipping. Store any leftovers in the fridge in an airtight jar or container. Remember, the oil will become more potent the longer it sits!
Blood-Orange Rosemary Marinade
This marinade is perfect for chicken but can also be used for lamb or duck.
1/3 cup extra-virgin olive oil 1/2 cup fresh-squeezed blood-orange juice (or regular orange juice) Juice of 1 lemon 1/3 cup fresh rosemary leaves, minced 3 tablespoons fresh thyme, minced 4 garlic cloves, minced
Whisk together the ingredients in a small bowl, reserving the used orange halves. Pour the marinade over the meat, adding the orange halves. Cover and let marinate for at least four hours.
