Rosemary
Flavour Profile
Intense, woody and resinous. It has a sharp, needle-like aroma with notes of pine, evergreen, citrus and a slight minty finish.
It is one of the most powerful herbs in the kitchen, so a little goes a long way.
Health Benefits
Rosemary gives you antioxidants that protect your cells. There are also some minerals in there for your immune system, but let's be frank, you're not eating rosemary for the minerals. You're using it to make lamb sing.
Buying Tips
Look for sprigs with vibrant green needles that are firmly attached to the woody stem. Avoid anything that looks yellow, dry or has black spots.
If you give the needles a quick squeeze, they should release a strong, piney scent immediately. Non-aromatic rosemary is old rosemary.
Storage
Wrap fresh sprigs in a slightly damp paper towel and pop them in a reusable bag in the fridge. They’ll stay fresh for a couple of weeks.
Alternatively, you can freeze whole sprigs or chop the needles and freeze them in olive oil inside an ice cube tray for a ready-to-go flavour bomb.
Cooking Uses
Rosemary is a hardy herb that thrives in heat. Use the whole sprigs to infuse oils, stews or roasting juices, then discard the woody stem before serving.
Finely chop the needles for rubs, focaccia or roasted potatoes. It is particularly good with fatty meats like lamb or pork, as the resinous flavour cuts right through the richness.
Forkin' Food Theory
Rosemary is built differently than soft herbs like parsley or basil. Its flavour is locked inside oil-rich needles that are protected by a waxy coating.
This makes it fat-soluble. To get the most out of it, you need to infuse it into a fat like butter or oil.
Tossing raw rosemary over a finished dish won't do much. You have to cook it in the fat to unlock the aroma. High heat and oil are the keys that turn the wax into flavour.