Rosemary

Rosemary's intense, piney taste is potent; use sparingly with meats and potatoes.

Flavor

How to use it

Chop fine. The needles are tough; chopping small makes them pleasant to eat and spreads flavor.

Infuse oil. Warm a sprig in olive oil gently so its fat-soluble aroma moves into the oil, then use that oil.

Common mistakes

• Using whole needles in a quick dish, which stay woody.
• Overdoing it: too much rosemary tastes like medicine.

What goes with rosemary

• Thyme. Both herbs have camphor and pinene, giving them a resinous aroma.
• Lamb Shoulder. Rosemary's pine-like aroma cuts through lamb's rich fattiness.
• Garlic. Resinous rosemary stands up to garlic's strength in roasts and fat-rich meat.
• Olive oil. Olive oil captures rosemary's volatile oils for a fragrant experience.
• Potato. Rosemary's piney aroma pops against potatoes' starchiness.
• Beef Chuck. Rosemary's volatile oils penetrate beef, adding a pine-like aroma.
• Chicken thigh. Resinous rosemary flavors the rich fat of roasted chicken thigh.
• Lemon. Lemon's bright citrus oils contrast with rosemary's resinous pine notes.

Try tonight

• Toss with potatoes and olive oil before roasting.
• Rub on lamb or chicken with garlic.
• Warm in oil for dipping bread.

Storage

Keep fresh sprigs wrapped in damp paper in the fridge for 2 weeks, or freeze them.