Rosemary 40g

Recipes & Uses

Why Keep Rosemary in the Pantry?

The classic herb for roast lamb
Rosemary, garlic and lamb are one of the great savoury flavour combinations.

Made for roast potatoes
Its strong aroma stands up to olive oil, garlic and high oven heat.

Excellent for long cooking
Rosemary retains plenty of character in stews, braises and slow-roasted dishes.

Perfect for breads
Use it in focaccia, flatbreads and savoury loaves.

A little goes a long way
Rosemary is strongly flavoured, so you usually need less than you might use of milder herbs such as parsley.

What Does Rosemary Taste Like?

Rosemary has a strong, piney, woody and herbaceous flavour, with peppery and slightly bitter notes.

Its aroma is instantly recognisable.

It pairs especially well with ingredients that can stand up to its intensity:

Lamb
Chicken
Pork
Potatoes
Garlic
Olive oil
Lemon

Rather than disappearing quietly into a dish, Rosemary usually becomes part of the dish's main flavour profile.

How to Use Rosemary

Roast Lamb

Combine Rosemary with:

Garlic
Olive oil
Salt
Black Pepper

Rub over lamb before roasting.

Add lemon if you want a brighter Mediterranean character.

Roast Chicken

Mix Rosemary with olive oil, garlic and seasoning.

Rub over chicken pieces or a whole chicken before roasting.

Roast Potatoes

Toss potatoes with:

Olive oil
Rosemary
Garlic
Salt
Black Pepper

Roast until crisp and golden.

Pork

Rosemary works especially well with pork roasts, chops and tenderloin.

Combine it with garlic, mustard or apple-based flavours.

Root Vegetables

Use with:

Carrots
Pumpkin
Kumara
Parsnips

before roasting.

Crush Rosemary Before Using

Dried Rosemary leaves can be quite firm.

For better flavour distribution, gently:

Rub them between your fingers

or

Crush them in a mortar and pestle

before adding them to food.

This breaks the needles into smaller pieces and helps release more of their aromatic oils.

It is particularly useful in:

Marinades
Bread dough
Dry rubs

where large Rosemary needles might otherwise remain noticeable.

Add Rosemary Early

Rosemary is a robust herb.

Unlike delicate herbs such as Dill or Parsley, it can withstand longer cooking.

Add it near the beginning of:

Stews
Soups
Braised dishes
Roasts

to give the flavour time to infuse.

For an even stronger aroma, add a tiny extra pinch towards the end.

Rosemary vs Oregano

Both are Mediterranean herbs, but they taste very different.

Choose Rosemary when you want:

• Piney, woody aroma
• Roast lamb
• Potatoes
• Chicken
• Bread
• Slow-cooked dishes

Choose Oregano when you want:

• Earthy, peppery flavour
• Pizza
• Tomato sauce
• Greek-style salads
• Mediterranean marinades

Rosemary tends to be more distinctive and resinous.

Oregano is more earthy and familiar in tomato-based dishes.

Rosemary vs Thyme

Rosemary is generally:

Bolder
Woodier
More pine-like

Thyme is usually:

Softer
Earthier
More delicate

They also work very well together in:

Roasts
Stuffings
Soups
Herb blends

Try It This Way

For easy Rosemary roast potatoes:

Cut potatoes into chunks.

Toss with:

Olive oil
Crushed Rosemary
Garlic
Salt
Black Pepper

Roast until crisp.

Finish with lemon juice if you like.

Simple, familiar and one of the best ways to let Rosemary stand out.

Make a Rosemary Marinade

Combine:

Olive oil
Rosemary
Garlic
Lemon juice
Salt
Black Pepper

Use with:

• Lamb
• Chicken
• Pork
• Vegetables

Allow the marinade to sit on the food before cooking so the herb has time to hydrate and release its flavour.

Rosemary Focaccia

Rosemary and bread are a classic combination.

Add some crushed Rosemary to focaccia dough.

Before baking, top with:

Olive oil
Rosemary
Sea Salt Flakes

Bake until golden.

The Rosemary becomes fragrant as it cooks, while the olive oil carries the herb flavour across the bread.

Add It to Soups & Stews

Rosemary works particularly well in hearty dishes such as:

Bean soup
Lentil soup
Beef stew
Vegetable stew

Add a small amount early.

Because Rosemary is potent, you usually don't need much.

Beyond Roast Lamb

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

• Roast chicken
• Pork
• Roast potatoes
• Kumara
• Pumpkin
• Carrots
• Focaccia
• Bread dough
• Stuffing
• Bean soup
• Lentil soup
• Beef stew
• Marinades
• Herb rubs
• Tomato dishes

Rosemary earns its place in the pantry because its bold flavour can stand up to roasting, grilling and long cooking without disappearing.

Start with Less

Rosemary is strongly flavoured.

Begin with a modest amount and increase if needed.

Crushing the dried leaves before use also helps distribute the flavour more evenly.

Storage

Store Rosemary in an airtight container in a cool, dark and dry place to help preserve its strong piney aroma.