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: Chicken Cacciatore Focaccia Pasta e Fagioli Aussie Roast Lamb Short Rib Ragù with Pappardelle Siga Tibs (Ethiopian Sautéed Beef)Bourguignon Ragù Pappardelle Hickory-Smoked Herb-Butter Beer-Can Chicken Porcini Fondue (Fondue aux Bolets) with Rosemary Roast Potatoes Oven-Braised Chicken Cacciatore with Pancetta, Mushrooms and Gremolata Chicken Cacciatore Japanese Curry Rice (Italian × Japanese)Sheet-Pan Chicken Cacciatore Gnocchi with Mozzarella Cold-Fermented Garlic and Rosemary Focaccia Lablabi-Spiced Pasta e Ceci with Harissa Oil Pasta e Fagioli with Dried Borlotti and Parmesan Rind Pasta e Fagioli Crispy Muffin-Tin Bites with Tomato-Rosemary Dip Charcoal-Smoked Spatchcock Pollo a la Brasa with Twice-Cooked Fries Red Wine Beef Shin Potjie with Gremolata Crispy Smashed Potatoes with Raclette Pour-Over and Pickle Salsa Anchovy-Rosemary Butterflied Lamb with Red Wine Jus Red Wine Lamb Shepherd's Pie with a Duchess Potato Crown Shiro Pasta e Ceci with Berbere and Rosemary (Ethiopian x Italian)Short Rib Ragù Polenta Bowl with Burrata and Crispy Sage Awaze Tibs with Homemade Niter Kibbeh

Updated 2026-10-10