Rosemary 80g

Recipes & Uses

Why Keep Rosemary on Hand?

One of the best herbs for roasting
High oven heat doesn't easily overwhelm its flavour.

Excellent with lamb, chicken and pork
The bold aroma works particularly well with richer savoury foods.

Ideal for potatoes and root vegetables
Rosemary, garlic, olive oil and potatoes are a combination worth knowing.

Useful in bread making
Adds instant Mediterranean character to focaccia, flatbread and savoury loaves.

Strong enough for slow cooking
Add it early and give the flavour time to infuse.

What Does Rosemary Taste Like?

Rosemary has an intense pine-like, woody and herbaceous aroma, with peppery notes and a gentle bitterness.

It is considerably stronger than mild herbs such as:

Parsley
Chives

and more resinous than:

Oregano
Marjoram

That bold flavour makes Rosemary particularly good with substantial foods.

Think:

Roasts
Potatoes
Stews
Bread

rather than delicate dishes where a softer herb might be better.

How to Use Rosemary

Roast Lamb

Crush Rosemary and combine with:

Garlic
Olive oil
Black Pepper
Salt

Rub over the lamb.

Allow the seasoning time to sit before roasting if possible.

Chicken

Use the same basic combination with roast chicken or chicken thighs.

Add lemon for brightness.

Pork

Try Rosemary with:

Pork loin
Pork chops
Roast pork

particularly alongside garlic, mustard or apple.

Potatoes

Add generously enough that you can see the herb distributed across the potatoes.

Toss with oil before roasting.

Root Vegetables

Use with:

Kumara
Carrots
Pumpkin
Parsnips

for a strong savoury herb note.

Why Rosemary Handles Long Cooking So Well

Some herbs lose much of their aroma if they simmer for too long.

Rosemary is different.

Its strong aromatic oils allow it to remain noticeable through:

Roasting
Braising
Slow cooking
Simmering

This makes it especially useful in dishes where you want to add the herbs early and let everything cook together.

Crush the Needles First

Dried Rosemary is much more effective when the needles are broken up.

Gently crush with:

Your fingers

or

A mortar and pestle.

This:

Releases more aroma
Makes the herb easier to distribute
Reduces large pieces in the finished dish

For rubs and marinades, this step is particularly worthwhile.

Build a Simple Roast Herb Blend

Combine:

Rosemary
Thyme
Garlic Powder
Black Pepper
Salt

Use on:

Chicken
Lamb
Pork
Potatoes

You can adjust the Rosemary depending on how strongly you want it to come through.

Try It This Way

For a simple roast chicken tray:

Combine:

Chicken thighs
Potatoes
Carrots
Onion

with:

Olive oil
Rosemary
Garlic
Salt
Black Pepper

Roast until the chicken is cooked and the vegetables are browned.

Finish with lemon.

One herb can give the whole tray a clear flavour direction.

Make Rosemary Garlic Butter

Combine softened butter with:

Crushed Rosemary
Garlic
Salt
Black Pepper

Use over:

• Steak
• Chicken
• Potatoes
• Corn
• Bread

You can also chill the butter and slice it over hot food just before serving.

Rosemary in Bread

Rosemary is one of the herbs that works especially well in baking because its flavour remains noticeable after time in the oven.

Try it in:

Focaccia
Savoury rolls
Flatbreads
Crackers

Pair it with:

Olive oil
Garlic
Sea Salt Flakes

for a simple Mediterranean flavour combination.

Use It in Stews & Braises

Add Rosemary early to:

Beef stew
Lamb stew
Bean dishes
Tomato-based braises

so it has time to infuse.

Because it is a strong herb, start modestly.

You can always add another pinch later.

Make Rosemary Roast Nuts

Rosemary also works surprisingly well with nuts.

Toss nuts with:

Olive oil
Crushed Rosemary
Sea Salt

then roast gently until aromatic.

Serve warm as a savoury snack or part of a grazing board.

Rosemary with Lemon

One of the easiest ways to lighten Rosemary's strong woody character is to pair it with lemon.

Try the combination with:

Chicken
Fish
Potatoes
Roast vegetables

Rosemary brings depth.

Lemon brings brightness.

Together, they keep rich savoury dishes from feeling too heavy.

Beyond Roast Potatoes

Once you've opened the pack, use Rosemary in:

• Roast lamb
• Roast chicken
• Pork
• Beef
• Potatoes
• Pumpkin
• Kumara
• Carrots
• Focaccia
• Savoury bread
• Stuffing
• Soups
• Stews
• Marinades
• Herb butter
• Roast nuts
• Homemade seasoning blends

Rosemary is a herb worth keeping in quantity because it works across so many hearty savoury dishes and retains its flavour even through long, high-heat cooking.

Storage

Store Rosemary in an airtight container in a cool, dark and dry place to protect its potent aroma and flavour.