Rosemary is a member of the evergreen family. Its silver-green, needle-shaped narrow woody leaves are highly aromatic.  Ancient Greek students wore crowns of rosemary as they thought it to have a stimulating effect on the brain. Its flavour is a combination of lemon and pine.

  • Available all year round in the grocery store, although it's peak season is summer.


  • Look for a stalk that is firm and woody, but flexible.
  • Leaves should be firmly attached to the stalk.


  • Refrigerate: Wrap leaves in a damp paper towel and plastic, then refrigerate for up to 5 days.
  • Freeze: Finely chop and freeze in ice cube trays with a little water. Once frozen, store in freezer bags. Simply add rosemary ice cubes to cooked dishes when needed.
  • To Dry: Spread leaves in a shaded, well ventilated area for 3 to 5 days, until they are dry and crisp. Or, spread out on paper towels and microwave on high for 2 minutes. If leaves turn black when drying, discard.
  • Store dried herbs in a cool dark place, in an airtight container.


  • Because rosemary leaves are so firm, they need to be chopped or crushed before adding to a dish.
  • Whole sprigs can be added to hot dishes and remove before serving.
  • As rosemary is a hearty-woody herb it can withstand longer cooking times than many other fresh herbs. Add to hot dishes during the last 30 minutes of cooking.

Pairs Well With

  • Poultry, lamb, veal, pork, tomato dishes, vegetables, soups, stews, bread