Rosemary
A piney, resinous herb with needle-like leaves. A little goes a long way with roasts and potatoes.
Used for
- roast chicken
- roasted potatoes
- focaccia
- lamb
In the kitchen
- Strip leaves.
- Mince.
- Add whole.
- Infuse in oil.
Picking it at the store
- Needle-like leaves should be deep green and aromatic, not faded or dry.
- Stems should be supple; very brittle or dried-out bunches are old.
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.
Start free →No credit card required