Rosemary

rosmarino; rosemary

Flavor and role: A herb with hard, needle-like leaves and a strong, cool, resinous aroma. It suits roasted and long-cooked dishes and is used sparingly.
Typical dishes and uses: Roast lamb and potatoes, focaccia, porchetta, roast chicken, herbes de Provence. In this book: ratatouille (instead of herbes de Provence).
Substitutes: 1 tsp fresh rosemary = ⅓ tsp dried rosemary. If you have none, use thyme.
Storage: Fresh: wrapped in a kitchen towel, 2 weeks in the fridge. Dried as is and kept airtight, 1 year.
Main countries: Italy · France · Spain
Used in this book: Focaccia Bourguignon Ragù Pappardelle Hickory-Smoked Herb-Butter Beer-Can Chicken Porcini Fondue (Fondue aux Bolets) with Rosemary Roast Potatoes Cold-Fermented Garlic and Rosemary Focaccia Red Wine Beef Shin Potjie with Gremolata Red Wine Lamb Shepherd's Pie with a Duchess Potato Crown

Updated 2026-10-10