Rosemary, Ground

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“Miss Ainslie gathered a bit of rosemary, crushing it between her white fingers. ‘See,’ she said, ‘some of us are like that, it takes a blow to find the sweetness in our souls.’" – Myrtle Reed, Lavender and Old Lace

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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. Rosemary must be used with a careful hand as it can dominate a dish. The leaves 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.

Ground rosemary offers a way to ensure a rosemary-centered rub without the side effect of freshly cut leaves, which can char or fall off whatever it’s been rubbed on. Add it at the last second to tomato sauces before serving for an emphatic rosemary flavor. Add to bread or pasta dough for a rosemary-scented delight that’ll make for a memorable meal.

Additional Info

Dietary NotesN/A
Country of OriginMorocco
QualitiesAll Natural, Gluten-Free, Kosher Parve, Non-GMO
Handling / StorageStore in a cool, dry place.
Shelf Life2 Years
Taste & AromaBitter or Astringent, Pungent, Warm & Earthy
Product StylePowder
CuisineFrench, Italian, Mediterranean
Basic PreparationReady to use as is, no preparation is necessary.
Recommended ApplicationsGround Rosemary can traditionally be found to season meat or tomato sauce in Italian Cuisine. An essential ingredient to cook a leg of lamb, this product is also wonderful on focaccia bread. Other great applications include wine punch or apple jelly, but should be used sparingly.
IngredientsDried rosemary.


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