Rosemary, a small evergreen perennial shrub of the mint family, boasts a pure fragrance and a slightly stimulating yet bitter taste.
Rosemary’s leaves, prized for their aroma, retain their flavor even during prolonged cooking. Commonly used sparingly, rosemary enhances a variety of dishes including fish, poultry, lamb, stews, soups, and vegetables.
In the Mediterranean region, particularly in Italy and France where rosemary is natively found, rosemary reigns as a beloved spice. Its robust flavor profile complements the cuisine of these nations, adding depth and complexity to traditional dishes.
Though primarily associated with Mediterranean cuisine, rosemary’s versatility can also complement a variety of Asian dishes and ingredients. In Chinese cuisine, rosemary can add a unique twist to roasted or stir-fried meats, pairing well with soy sauce, ginger, and garlic. It can enhance the flavour of grilled or roasted dishes in Japanese cuisine, providing a delightful contrast to ingredients like miso and sesame oil. In Thai cuisine, rosemary can be used sparingly in fusion dishes, adding depth to curries and soups, especially those featuring coconut milk. Additionally, rosemary pairs nicely with Asian vegetables such as bok choy and shiitake mushrooms, bringing a fragrant, earthy note that enhances the overall flavour profile of the dish. Its versatility allows for creative culinary explorations, blending the herb’s aromatic qualities with traditional Asian flavours.
Storage and Use
When purchasing rosemary, you can choose between fresh sprigs and dried rosemary. Fresh rosemary, often available in the produce section, should have bright green needles and a strong, pine-like aroma, indicating its freshness. It provides a more vibrant and intense flavour compared to its dried counterpart. However, fresh rosemary has a shorter shelf life and requires refrigeration, typically lasting about one to two weeks. On the other hand, dried rosemary, found in the spice section of supermarkets, offers the convenience of a longer shelf life and easy storage. While dried rosemary is slightly less potent and can have a tougher texture, it’s ideal for slow-cooked dishes where it has time to soften and release its flavour. Both forms have their advantages: fresh rosemary is preferred for recipes where its robust, fresh flavour can shine, while dried rosemary is handy for its longevity and convenience in everyday cooking.