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.
Try Tastease free →