Rosemary is a perennial shrub from the Mediterranean that has become one of the most popular herbs worldwide. Along with being highly aromatic, it has numerous health benefits and can withstand long cooking times. Rosemary is related to both mint and thyme and has much in common with those two herbs. Like its relatives, it is incredibly versatile, and you can use it for any of the applications below.
Rosemary is one of those herbs that is ideally suited for stuffing. It is a particularly enjoyable addition to turkey, which serves as a great blank canvas for the herb’s minty and piney notes.
Rosemary is a traditional herb for seasoning potatoes and with good reason. Your options include potatoes that you roast with fresh or dried rosemary sprigs.
On bread and other baked goods
Rosemary goes as well with focaccia and other herbed bread as it does on crackers. It pairs well with most of the other herbs typically used in and on these items and enhances nutty, toasted flavors.
Rosemary can do two jobs at once. Rosemary sprigs are often robust enough and straight enough to work as skewers for meat and vegetables. Use them to create flavorful kebabs that flavor your food as it is being cooked.
In a rub for lamb
Lamb is strong-flavored meat and needs to be seasoned with a pungent herb. Mint is one of the popular choices, so mint jelly has long been a popular condiment for lamb. Rosemary is a relative of mint and another herb that can complement lamb perfectly.
As part of a marinade
Rosemary is one of a handful of herbs that works well in marinades. Typically herbs are reserved for later on in the cooking process, but rosemary may be added at the very start for any grilled meat but poultry in particular. Use rosemary combined with complementary ingredients like lemon juice or olive oil to season your chicken before roasting or grilling it.
On roast beef
Rosemary is perfect for the richness of roast beef. Its resinous, minty notes help to cut through the mouth-coating fattiness of the meat. It is especially complementary with potatoes cooked in the juices alongside the roast.
In olive oil
You can use rosemary to flavor olive oil. For maximum flavor, use extra virgin olive oil. Rosemary flavored olive oil is an excellent addition to marinades and can serve as a tasty base for mayonnaise and other sauces. Or you can use it in vinaigrette-style salad dressings.
Rosemary loves richness and fatty ingredients, which makes it a great ingredient in cheese and cheesy dishes. Use it as a topping on pizza and in macaroni and cheese.
To make a compound butter
Compound butters are great for using strong herbal flavors while saving time in the kitchen. By flavoring butter with herbs like rosemary, you add both the herbal taste and fat and richness to a dish in one ingredient. You can use your rosemary flavored compound butter for everything from basting a ribeye steak to adding moisture and seasoning to a cod fillet. It is also an excellent topping for baked or mashed potatoes as well as for pasta.
Rosemary is one of the few herbs that work well in both savory and sweet contexts. For example, you can pair it with lemon or other citrus fruits in cakes and sorbets.