Home > Cooking with Herbs > Cooking with Rosemary

Cooking with Rosemary

By: Kate Bradbury - Updated: 1 Sep 2012 | comments*Discuss
 
Cooking With Rosemary Rosemary And Lamb

Rosemary is a native of the Mediterranean but is well suited to the British climate and is commonly used in British cooking adding a zing to roast meats and vegetables. Rosemary is incredibly versatile and works particularly well when used in conjunction with tomatoes and garlic. It is one of the most widely used herbs in the UK and is a familiar ingredient in all sorts of dishes. Rosemary can be used fresh or dried for cooking, but it has more flavour when used freshly picked from the garden (take care to wash it thoroughly) and eaten within just a couple of hours.

Rosemary and Meat

Rosemary enhances the flavour of many types of meat, including lamb, pork, chicken and rabbit. Simply place a few sprigs of fresh rosemary or sprinkle dried rosemary on top of the meat before roasting. Lamb can be flavoured by inserting chopped rosemary into small holes pierced into its skin. Rosemary can also be chopped and added to a marinade for Mediterranean-style meat and fish dishes. It also makes a delicious ingredient in stuffing, simply strip the leaves from the stem and finely chop them. Add them to your favourite stuffing mix or make your own.

Rosemary and Vegetables

A few sprigs of rosemary placed in the roasting dish with a medley of vegetables (such as carrot, swede, parsnip and beetroot) and garlic will really boost their flavours. It gives a superb flavour when finely chopped and added to "bubble and squeak" (potatoes and cabbage) and can be used to flavour gravy.

Rosemary goes well with most potato dishes, including roasted and mashed potatoes, and the Spanish tapas dish “patatas bravas”. Why not try adding rosemary and garlic to baked beans and serve them with toast or a baked potato?

Mediterranean Dishes

Rosemary works particularly well with garlic and tomatoes and is traditionally used in Italian dishes to flavour pasta sauces, meats, fish and pizzas. Finely chop the leaves and add them to pasta dishes and tomato sauces.

Rosemary and Barbeques

Rosemary is a versatile herb when barbequing food. You can ad a delicious homely scent to the smoke by throwing a few fresh sprigs of rosemary over the barbecue coals. The hardwood stems also make excellent barbecue skewers once they have been stripped. Simply thread them through meat and vegetables and place them over the barbecue. You’ll have the added benefit of the stems imparting a subtle rosemary flavour to your food.

Rosemary and Salads

Rosemary is not a common ingredient in salads, however it is often used to flavour salad dressings. Simply add a couple of sprigs of fresh rosemary to a bottle of vinegar or olive oil and leave it for a week to let the flavour develop and use as an ingredient in a vinaigrette. Rosemary is a fantastic herb for cooking and works well with a variety of vegetables, meats and fish dishes. It is especially good when added to roast meats and vegetables, and also does well with Italian dishes such as pizza and tomato sauces.

You might also like...
Share Your Story, Join the Discussion or Seek Advice..
Why not be the first to leave a comment for discussion, ask for advice or share your story...

If you'd like to ask a question one of our experts (workload permitting) or a helpful reader hopefully can help you... We also love comments and interesting stories

Title:
(never shown)
Firstname:
(never shown)
Surname:
(never shown)
Email:
(never shown)
Nickname:
(shown)
Comment:
Validate:
Enter word:
Latest Comments
  • 4waystoyummy
    Re: Cooking with Calendula or Pot Marigold
    yes, the photo shown is another type of marigold. I think it is important to investigate the true flower you wish to…
    17 July 2019
  • Pertwee
    Re: Cooking with Chives
    Can you and how do you use chives in Thai cooking please
    11 July 2019
  • sjpmorris
    Re: Growing Rosemary
    Long shot; we have a quite large rosemary plant that has no leaves or branches on the bottom foot of the "trunk", is there any way to bring them…
    18 June 2019
  • Dorey
    Re: Growing Thyme
    Hi. I have several seedlings that’s sprouted and now need repotting. How many seedlings should I plant per pot please, appreciate the advice. Thanks
    4 June 2019
  • janice miller
    Re: Growing Rosemary
    I have grown rosemary for several years.For the first time i have lovely lavendar flowers on it. Is this usual?
    30 April 2019
  • Cindy
    Re: Cooking with Thyme
    I have german thyme and want to dry and save. My plants when I harvested/pruned them I noticed that some of the stems and leaves are a…
    3 April 2019
  • MaryAnne Sans
    Re: Cooking With and Recipes Using Mint
    Will the mint I planted last year come back this year ?
    17 March 2019
  • MBJ
    Re: Growing Mint
    My mint in containers 3 have it seems got a disease. I am going to put new plants in after i have disgarded plants and soil and disinfected containers.…
    20 February 2019
  • Courtney
    Re: Growing Rosemary
    Top part of rosemary plant is green bottom is brown & dry what to do? And can you use the brown leaves still for cooking? Will new growth return…
    18 November 2018
  • Maggie
    Re: Growing Rosemary
    We have a rosemary plant in a pot on the patio (doing well) that we use for cooking. We have a large herb garden that takes up 1/4 of the garden…
    14 September 2018