Rosmarinus officinalis

Origin: The Mediterranean.

Flavour: Pine, citrus, woodsy, minty, peppery, floral.

Uses: Vegetables, soup, pasta, stew, salad, chicken, meat, lamb, game meat, baked goods, fish, seafood, pork, cocktails.

Dishes: Roasted vegetables with rosemary, potato soup with rosemary, beef stew with rosemary, focaccia with garlic and rosemary, rosemary citrus cake, rosemary frosting, pork tenderloin with garlic and rosemary, rosemary chicken, slow roasted tomatoes with rosemary, garlic and rosemary steak, venison with rosemary, kotopoulo me dendrolivano (rosemary chicken created by chef Aglaia Patronaki of Thessaloniki), pasta with rosemary cream sauce, Scandinavian chicken with juniper and rosemary, rosemary collins, rosemary greyhound, rosemary fizz with gin, gimlet with rosemary.

Compliments: Marjoram, sage, lavender, thyme, oregano, parsley, basil, dill, black pepper.

Substitute for Rosemary: Thyme, tarragon, savory, lavender, dill.

The strong flavour characteristics in Dried Rosemary are warm, aromatic and woodsy. It has the power to outshine other herbs and spices however, when used in moderation it compliments sauces, cocktails, baked goods, poultry or game meats. This tasty herb is a staple in my pantry and the cherry on top is the long shelf life when it’s stored in a well sealed container.
These are a few varieties of Dried Rosemary that will add a delicious depth of flavour to your recipes.
Dried Rosemary (small format),
Dried Rosemary (medium format)–Jem’s Favourite,
large format of Dried Rosemary.
Dried Rosemary (ground) is ideal for use in stews, desserts, marinades and stuffing.