Rosemary (Herb)
Rosemary is the herb that smells like a pine forest walked into your kitchen. Needle-like, resinous, and bold enough to hold its own against high heat.
What It Is
Rosemary grows as a woody shrub around the Mediterranean and has seasoned roasted meats and breads there for centuries. The dried needles carry the same piney, almost camphor-like fragrance as fresh, just more concentrated. A little goes further than you expect.
It is one of the few herbs that actually gets better with long cooking. Toss it into a hot pan or oven early and the heat mellows its sharpness into something deep and savory. Use it raw and it can taste like you're eating a Christmas tree.
What To Do
Strip the needles from any woody stems before using, or crush the whole sprigs under your palm and pull them out before serving. A teaspoon of dried needles seasons a whole roast chicken or a pound of potatoes. It loves olive oil, garlic, lemon, and lamb. Try it in focaccia dough, on roasted carrots, or stirred into a simple white bean soup.
Store it somewhere cool and dark, away from the stove. It holds its flavor well for about a year. Rub a pinch between your fingers before adding it to anything; if it barely smells, it is time for a fresh supply.
