Rosemary
REGION OF ORIGIN
The Mediterranean. Rosemary is native to the sunny southern coastlines of present-day Spain, France, Italy, and Greece, where it thrives in the warm, dry, climate and rocky soils.
PART & COLOR
Rosemary’s most recognizable feature is its needle-like leaves. They are dark green on top with a lighter, nearly silvery underside. They shoot out of brown, woody stems that are also used to infuse dishes with their more robust flavor. Rosemary also produces small, edible flowers that are mostly light blue or lavender, but can be pink or even white.
HARVEST
A hardy evergreen, rosemary can be harvested year-round in mild climates. However, new growth is the most flavorful, so it’s best to harvest in the warm months when the plant is actively growing, but before it flowers. Snip off the desired sprigs in the morning when the essential oils are most concentrated. Trimming rosemary regularly will stimulate new growth, and you get the additional benefit of maintaining a nice shape for the plant.
FLAVOR & AROMA PROFILE
The aroma of fresh rosemary is a captivating mix of pine, eucalyptus, and camphor. It’s fresh and invigorating—woody with notes of lemon, mint, and pepper. It’s immensely complex, which makes it so intriguing to the senses. You can just keep peeling back layers, appreciating it more and more. On the palate, rosemary is both earthy and slightly bitter, offering a unique blend of piney sharpness and resinous warmth. Its bold flavor can stand alone or harmonize beautifully with other Mediterranean herbs.
Each cultivar has nuances. For example, Tuscan Blue is known for its robust, strong flavor, while Arp has a more noticeable lemony note. Whichever you choose, rosemary delivers.
CULINARY USES
Rosemary’s boldness can handle other strong flavors, making it a favorite in hearty meat dishes. Sometimes a little finishing salt and a sprig of fresh rosemary on a steak or pork chop is all you need to make it exquisite. But this herb works with everything from chicken and fish to potatoes and tomatoes. Mix it with mushrooms, garlic, and onions and you have a simple yet flavorful base for any soup, stew, or sauce.
Rosemary is most famous in savory applications, but it can shine with sweets too. Pairing it with pears and apples gives them an oddly delicious dimension, and it can subtly compliment the flavors of baked desserts. Rosemary really can elevate the intricacies of any dish.
