Rosemary

About

Rosemary has a eucalyptus character similar to sage but with more pine and floral notes and a sweeter overall profile. Notable varieties include Tuscan Blue, with a gentle lemon-pine aroma; Spice Island, with hints of clove and nutmeg; and Sissinghurst Blue, with a pronounced smoky character suited to grilling. Dried rosemary takes on a hay-like flavor and loses some of the complexity of the fresh herb. It is a classic partner for lamb and goat cheese, and also pairs well in sweet dishes with chocolate, oranges, and lemons.

Pairs well with rosemary

• CiLemonRosemary ice cream, made by infusing a custard base with rosemary essence, is a distinctive pairing for lemon tart, whose curd has its own…
• EaPotatoOn Roman pizza bianca, thinly sliced parboiled potato (a waxy variety like Yukon Gold) is arranged over an oiled base with chopped garlic,…
• CiOrangeOrange blossom became a popular wedding symbol in the 19th century, signifying luck, innocence and fertility; rosemary carries even older…
• SuGarlicGarlic and rosemary are a robust combination suited to outdoor cooking -- barbecued lamb, pork or rabbit, roast potatoes, garlic bread --…
• WoAlmondAlmonds tossed in oil and lightly salted develop a smoky-bacon flavor that pairs well with chopped rosemary, especially served with…
• RoChocolateDark chocolate sets off rosemary's cool, evergreen character.
• EaMushroomChef Grant Achatz of Alinea in Chicago pairs matsutake mushroom cake and caramel with rosemary and sherry-vinegar jelly, pine nut salt and…
• MePorkArista al forno con patate, a Florentine roast pork dish with rosemary-roasted potatoes, pairs tender pork in a tangy gravy with the…
• MeLambRosemary's bittersweet, resinous character cuts through lamb's fattiness and freshens its gamier notes, making it a particularly good…
• SuOnionFarinata (called socca in Nice, just across the French-Italian border) is a savory chickpea-flour pancake, often served in Liguria topped…
• MaOily FishRosemary's strong flavor pairs well with robust oily fish like sardines and mackerel, each tempering the other's intensity.
• ChGoat CheeseGoat cheese and rosemary share the same affinity that links goat cheese to lamb.
• BrAnchovyAnchovy's saltiness and rosemary's piney resin balance each other well.
• BrOliveFocaccia topped with olive and rosemary is characteristic of the Maremma region spanning southern Tuscany and northern Lazio: the olive…
• GrPeaDried field peas, a close relative of the sweeter garden pea, have a meatier, more lentil-like flavor and are traditionally cooked with…
• CrApricotMa'mool, a stuffed sweet pastry found across the Middle East and North Africa, typically fills a crumbly, rosewater-scented dough with a…
• WoHazelnutChef Heston Blumenthal combines the two in a couscous dish: couscous toasted in oil, then cooked in water infused with fresh rosemary,…
• FrGrapeCombined in schiacciata con l'uva, a Tuscan harvest bread topped with crushed wine grapes (left with seeds in), similar to focaccia but…
• WoButternut SquashRoasting brings out the intense sweetness and fragrance of both, as in a rustic stew of butternut squash, cannellini beans and rosemary.
• FrRhubarbA raw rhubarb, dried apricot and dried cranberry compote can be built around marinating the fruit in honey and rosemary for a couple of…
• WoChestnutCastagnaccio, a rustic Tuscan cake, is traditionally made from just chestnut flour, olive oil, water, and salt, sometimes with rosemary,…