Rosemary is an extremely potent herb, so use care when adding it so it won’t overwhelm other flavors in your dish. Because its potency can vary wildly based on season, you should taste it prior to use in order to get a feel for how much to add.
Many people feel the pairing of fresh rosemary and lamb is a match made in heaven, but it also works very well with many other proteins, including pork, game meats, veal, duck and oilier fish (particularly wild Pacific salmon).
Rosemary also pairs well with garlic, red wine, onion, sage, orange, tomato, eggplant, zucchini, beans (particularly white varieties like great northern beans or cannellini beans), oregano & thyme. It is also a delicious addition to breads (particularly focaccia).
Rosemary stalks (sprigs) are very tough and woody, so while they are sometimes added to marinades and cooking dishes, they are never served. This toughness does make them ideal natural skewers or toothpicks for serving hors d’oeuvres, however.
Some chefs use rosemary’s potent aroma in smoking & steaming applications in order to perfume food as it cooks.
Herb Recipes Collection