Rosemary

Posted in Spices and Herbs Tell-a-Friend
Fresh Rosemary 

Rosemary (Rosmarinus officinalis) has spicy, pungent, rather tough leaves that resemble pine needles in both appearance and aroma. Native to the Mediterranean region, rosemary is cultivated in nearly all countries around the Mediterranean, as well as England, the United States, and Mexico. Bold though its needles may be, rosemary’s lovely blue flowers are sweetly perfumed and delicious sprinkled on salads, rice, or pasta.

The blossoms yield a particularly fragrant honey preferred in Spain for making the honey nougat called turrón. The use of rosemary is most common in the kitchens of Italy and France. In Greece and some other countries where rosemary grows in abundance, it’s not considered suitable for culinary use. Astringent, piney rosemary complements fatty, strong-tasting meats such as lamb, pork, duck, and game. It matches well with garlic and red wine and is especially good for roasted or grilled meat. Trailing rosemary is hardy and winding.

Other Names
Alecrim (Portuguese); biberiye, hasalban, or kuşdili (Turkish); dentrolivano or rozmari (Greek); ecensier or romarin (French); eklil kuhi or rozmari (Farsi); iklil al-jabal (Arabic); mi tieh hsiang (Chinese); old man (British); ramerino or rosmarino (Italian); romero or rosmario (Spanish); rosmarin (German); roumanieou (Provençal French); rozmarin (Romanian, Russian, Hebrew, Bulgarian).
Season
In late spring, the early part of its season, rosemary will be more tender; by late summer it’s more resinous, potent, and tough, so use less and chop finely.
Purchase and Avoid
Fresh rosemary is always preferable and is widely available throughout the year.
Preparation
Dried Rosemary 
Dried rosemary leaves are sharp and pointy, so either chop finely or strain out before serving. Note: Rosemary is very pronounced, so use it with care, as too much can make a dish taste medicinal. Use dried rosemary in careful doses and fresh rosemary more freely.
Culinary Uses
  • It complements a wide variety of foods, most notably lamb.

  • The dried needles need time to soften and release their flavour, so we suggest using them in soups or stews.

  • Use rosemary sprigs to brush olive oil on meat and poultry when grilling, and sprinkle rosemary stalks on the charcoal for extra flavour.

  • Season diced potatoes with rosemary, salt, and pepper and bake.

  • Stuff chicken with rosemary sprigs, a quartered lemon, and a handful of garlic cloves when roasting.

  • Simmer rosemary in cream, strain, add lemon juice and lemon zest, and serve as a sauce for roasted fish or chicken.

  • Try grinding and adding to sauces or sprinkle onto grilled meats.

Food Affinities
  • beef

  • beet

  • chestnuts

  • chicken

  • duck

  • eggplant

  • garlic

  • lamb

  • lemon

  • olive oil

  • onion

  • orange

  • pork

  • potato

  • rabbit

  • red wine

  • tomato

  • turnip

  • white beans

  • zucchini

Category: Spices and Herbs

Sub Category: Herb

Total Views: 1685

Word Count: 767

Comment on Twitter

More Articles in "Spices and Herbs"

Nutmeg and Mace
Posted 19.04.2011 in Spices and Herbs
Nutmeg and Mace
Nutmeg is the large, light grayish brown, speckled, wood-hard kernel that grows inside the apricot-like fruit of a tropical tree (Myristica fragrans)…
View Details »
Speserye
Posted 03.10.2009 in Spices and Herbs
Speserye
Eksotiese speserye van regoor die wêreld is deesdae tot ons beskikking – tog beteken die beskikbaarheid daarvan maar min as jy nie weet hoe om dit te…
View Details »
Allspice
Posted 03.11.2009 in Spices and Herbs
Allspice
Allspice takes its name from its aroma, which smells like a combination of spices, especially cinnamon, cloves, ginger, and nutmeg, hence the name…
View Details »
Szechuan Peppercorns
Posted 19.04.2011 in Spices and Herbs
Szechuan Peppercorns
Szechuan peppercorns are the dried husks that surround the seeds of the Chinese prickly ash tree (Zanthoxylum simulans). Usually reddish brown, the fruits…
View Details »
Asafetida
Posted 12.04.2011 in Spices and Herbs
Asafetida
Asafetida (Hing) is an essential ingredient in Indian vegetarian cooking. Asafetida is the strong-smelling, even stinking, dried brownish resin extracted…
View Details »

All Articles in "Spices and Herbs"