Rosemary
Salvia rosmarinus · Rosmarinus officinalis (former name) · Spanish rosemary (more pungent)
Rosemary is among the most assertive of the culinary herbs — resinous, pine-like and camphor-forward in a way that can easily dominate a dish if used without restraint. The flavour compounds (1,8-cineole, camphor, borneol) are extremely heat-stable, meaning rosemary can withstand prolonged roasting without losing its character. This robustness makes it ideal for lamb and pork, but demands judicious use: a little goes a long way, and too much produces a medicinal, almost soapy result.
Bold, resinous and pine-like with camphor, menthol and woody notes. The flavour is clean and assertive. Pairs naturally with lamb, pork, chicken, root vegetables and flatbreads. Does not pair well with delicate fish or mild cream-based sauces.
The leaves are needle-like and firm — they should always be chopped before using or used whole and removed before serving. Unchopped rosemary in finished food is an unpleasant texture.
Refrigerate loosely wrapped in a damp cloth for up to 10 days. The leaves do not wilt like basil and can tolerate refrigerator conditions well. Dried rosemary keeps for 6–12 months but loses the fresh, piney quality.
Strip the leaves from the stem by running thumb and forefinger backwards. The woody stems can be used as skewers for grilling or as a flavouring in infused oils. Chop the leaves finely — the texture of whole rosemary leaves is not pleasant to eat. For compound butters: chop very finely and mix into softened butter with lemon zest and garlic.