Recipes / Rosemary
Salvia rosmarinus
The loudest herb we grow. Rosemary is resinous, piney and close to medicinal in the wrong hands — the whole craft is knowing how much to use and when to pull it out. Every recipe here infuses it into fat or liquid rather than leaving it on the plate.
Peak flavor
Year-round · needle firm, stem still green
Hold at
34–38°F, wrapped loose · never sealed wet
Pairs with
Beef, lamb, lemon, garlic, white bean, potato, olive oil
Formats
0.5–2 oz clamshell · 8 oz and 1 lb bulk
Take the herb out of any of these and there is no dish left.
Rosemary Garlic Butter Steak
Two sprigs, not ten. Rosemary basting butter is a matter of restraint, not volume.
25 minServes 4Medium
Lemon Rosemary Roast Chicken
Rosemary and lemon under the skin, so the herb cooks into the meat instead of drying on top of it.
1 h 15 minServes 4Medium
Rosemary Lemon Baked Salmon
The hardest pairing on the site done right: a strong herb and a delicate fish, balanced by lemon.
30 minServes 4Medium
Creamy Rosemary Chicken Pasta
A cream sauce infused with whole rosemary sprigs, then pulled — the herb flavors it without dominating.
40 minServes 4Easy
White Bean & Rosemary Soup
The oldest pairing in Tuscan cooking. Beans have no aromatics of their own — rosemary supplies all of them.
1 h 30 minServes 6Easy