11 Exciting Ways to Incorporate Rosemary into Your Culinary Adventures

Discover the art of washing, preparing, and cooking with this exceptional ingredient.

Explore creative ways to enhance your dishes with freshly diced rosemary, from bread to cheesy delights.

Wash the rosemary thoroughly. Place the rosemary bunch under cold running water in a sieve, ensuring to rub the sprigs gently to remove any dirt or debris. After rinsing, lay the rosemary on a clean towel and pat dry. Chef Ollie George Cigliano advises, 'You can store fresh rosemary in the fridge for a few days or dry it easily by hanging with kitchen twine or a food-safe rubber band.'

Snip off individual sprigs. Utilize sharp scissors or a knife to cut individual rosemary sprigs from the bunch. Remove any sprigs from the base that are not needed, and discard any thick stem sections without needles.

• Rosemary stems impart flavor but are tough and not ideal for consumption.

Keep the sprigs whole for garnishing and flavoring. Whole rosemary sprigs are excellent for adding finishing touches, garnishing, or infusing flavor into specific dishes. Use them either after cooking to enhance a dish's flavor or during cooking with roasts, soups, and other preparations.

• Similar to bay leaves, remove cooked rosemary sprigs before serving.

Remove the needles from the stem. Pinch the tip of the rosemary sprig and, with your other hand, slide your fingers along the stem to strip off the needles. Transfer the stripped needles onto a cutting board and discard the stems.

• Instead of discarding the stems, consider drying them to use as skewers for barbecuing vegetables or meats.
• When incorporating rosemary into recipes, it's preferable to use individual needles rather than whole sprigs.

Finely chop the rosemary needles. Use a sharp knife to dice the rosemary needles until they are very fine. Rosemary needles can be tough, even after cooking, so chopping them finely will make them easier to consume.

Enhance bread and baked goods with herbs. Freshly diced rosemary adds a delightful flavor and aroma to savory baked goods and bread. Chef Ollie George Cigliano recommends adding rosemary early in the cooking process for optimal results. Some popular pairings for rosemary include:

• Fresh rosemary bread, especially focaccia
• Homemade rosemary crackers
• Rosemary and herb-infused scones
• Fresh rosemary pasta or gnocchi

Pair it with fish and meats. Chef Ollie George Cigliano suggests that rosemary complements various meats including poultry, lamb, chicken, eggs, fish, pork, soups, and stews. It can be used in various ways such as stuffing meat with whole sprigs, roasting meat with sprigs, or adding diced rosemary for flavor. For a versatile rub for grilled, sautéed, stir-fried, roasted, or broiled meat, mix:

• 1 tablespoon (7 g) ground black pepper
• 1 tablespoon (19 g) salt
• 3 tablespoons (9 g) chopped fresh rosemary
• 1 tablespoon (3 g) dried rosemary
• 8 cloves garlic, diced

Incorporate it into cheesy dishes. Rosemary and cheese make a perfect pair, and there are numerous ways to enhance cheese-based meals with this herb. Sprinkle 1 to 3 teaspoons (1 to 3 g) of freshly diced rosemary onto finished dishes. Some excellent pairings include:

• Macaroni and cheese
• Homemade baked cheese sticks
• Pizza
• Mozzarella sticks
• Cheese sandwiches
• Cheese fondue

Enhance roasted vegetables with it. According to Chef Ollie George Cigliano, rosemary pairs well with roasted potatoes, root vegetables, squashes, apricots, beans, bell peppers, cabbage, eggplant, lentils, peas, and tomatoes. Using whole sprigs of rosemary to flavor roasted vegetables is a fantastic method. Combine chopped potatoes, carrots, parsnips, and other vegetables with oil, fresh lemon juice, and one or two sprigs of fresh rosemary in a roasting pan. Roast at 400°F (204°C) for 35 to 40 minutes until golden and tender.

• Other great roasting vegetables include sweet potatoes, celery root, zucchini, peppers, asparagus, and eggplant.

Elevate your potato wedges. Potatoes and rosemary are a classic pairing. You can add rosemary to any type of potato, whether roasted, mashed, or scalloped. For rosemary fries or wedges:

• Wash and scrub three russet potatoes
• Cut the potatoes into wedges or fries
• Toss with 2 tablespoons (30 ml) of oil and salt and pepper
• Bake at 475°F (246°C) for 30 to 35 minutes, flipping twice during cooking
• Season with diced rosemary, minced garlic, and additional salt and pepper

Create a refreshing rosemary and lemon sorbet. Sorbet, a frozen dessert made from fruit juice and sugar, offers endless possibilities for customization. Lemon sorbet pairs exceptionally well with rosemary due to their frequent combination in other dishes.

• To transform your lemon sorbet into a lemon-rosemary delight, simply add 1 teaspoon (1 g) of diced rosemary to the saucepan when preparing the simple syrup.

Brew tea. Rosemary tea, crafted with just water and rosemary, offers a comforting and flavorful experience. Boil water in a kettle or saucepan, then add a sprig of fresh rosemary to a teapot and fill it with the hot water. Allow the tea to steep for three to five minutes.

• For added zest, include a lemon wedge with the tea.
• To enjoy chilled rosemary tea, transfer it to an airtight container once it reaches room temperature and refrigerate. Remove the rosemary before storing and consume within a few days.

Infuse oil. Elevate your dishes with the aromatic essence of rosemary-infused oil. In a saucepan, combine ½ cup (118 ml) of olive oil with three sprigs of fresh rosemary. Heat the mixture over low heat until it reaches 180°F (82°C). Remove from heat and let cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to a month.

• Use rosemary-infused oil in cooking, frying, or making salad dressings as a flavorful alternative to regular oil.

Craft rosemary butter. Indulge in the richness of homemade rosemary butter, perfect for various culinary applications:

• Spread on toast
• As a sauce for grilled fish or meat
• On baked or roasted potatoes
• Mixed into hot rice, pasta, or vegetables

Create rosemary-infused salt. Enhance the flavor of your dishes with rosemary salt. Simply blend ¼ cup (75 g) of coarse salt with 1 teaspoon (1 g) of dried rosemary in a food processor until fully combined. Transfer to an airtight container and let it rest for a day.

• Use rosemary salt to season soups, stews, salads, meats, vegetables, popcorn, and more.
• For optimal flavor, use within a year.
• You can also add lemon, lime, or orange zest to the salt for additional zestiness.

Enhance your lemonade. The harmonious pairing of lemon and rosemary makes it a perfect addition to lemonade or your favorite lemon cocktails. Add two to three sprigs of fresh rosemary to the pitcher of lemonade and allow it to infuse for a few hours before serving.

• Keep fresh rosemary in the refrigerator for a couple of days or dry it easily by hanging it with kitchen twine.