Dried Rosemary
Dried Rosemary

Rosemary, Dried

Though originally from Europe and the Mediterranean, many Americans see it as a classic and patriotic spice. Perfect on chicken, lamb, game, beef, and pork, rosemary should always make an appearance at the dinner table for whatever holiday it is.

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Cultivated throughout Europe, America, and the Mediterranean as both a culinary herb and decorative shrub, this pine-looking plant is adored for its scent. Powerful notes of pine, camphor, pepper, sage, and balsamic all come together to form rosemary’s unique flavor profile.

The slender leaves (they aren’t actually needles) can often be sticky with resin and are very assertive in flavor. Dried rosemary leaves must be used with a careful hand as it can dominate a dish. The dried rosemary sprigs are added to rubs and marinades, stuffed into chickens, or tied to meats about to be used on the grill. Even the branches have culinary uses – de-leaved sticks of rosemary make for excellent kabobs and a bunch of rosemary can be tied together to form a basting brush.

This dried rosemary should be minced with garlic and shallots and a bit of mint. Afterwards, take the mixture and roll it up into a pork loin, rub the whole thing with salt and olive oil, and roast or grill for one of the most flavorful dinners you’ve ever made.

More Information
IngredientsDried rosemary.
Recommended ApplicationsRosemary can traditionally be found to season meat or tomato sauce in Italian Cuisine. An essential ingredient to cook a leg of lamb, this dehydrated rosemary is also wonderful on focaccia bread. Other great applications include wine punch or apple jelly, but should be used sparingly.
Basic PreparationReady to use as is, no preparation is necessary.
CuisineFrench, Italian, Mediterranean
Product StyleWhole
Taste & AromaBitter or Astringent, Sweet, Warm & Earthy
Shelf Life3 Years
Handling / StorageStore in a cool, dry place.
Country of OriginEgypt
Dietary PreferencesAll Natural, Gluten-Free, Kosher Parve, Non-GMO
Allergen InformationNone Specified


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