Choose 2 lbs., 3 lbs., 4 lbs., 5 lbs., or 10 lbs. organic or conventionally grown
Available year round
With a spicy, pungent, pine flavor, rosemary is one of the most potent herbs available. Its flavor is extremely meat-friendly, so its primary use in the kitchen is bringing flavor to stews, braises, and roasts.
As a very rough estimate, there are approximately 80-150 pieces of Fresh Rosemary per pound, depending on season. Please ask us for specifics! Each sprig is typically between 6-8 inches in length.
This bulk rosemary is fine-dining restaurant quality, so it is fresher and higher quality than the fresh herbs found in most grocery stores.
Fresh rosemary is best stored in a zip-top bag in your refrigerator’s crisper.
For long term storage of extra rosemary, we recommend drying it on the sprig by hanging it. If you don’t have the space, time, or climate for hanging herbs, you can use an oven or dehydrator to dry rosemary, although the results won’t be as good. Once the leaves have dried, strip them off the sprigs and store them in an air-tight container in a dark, dry place.
Dried rosemary leaves are significantly more potent than fresh, and can remain tough after cooking, so they should be very finely chopped or strained out before the dish is served.
Up to two weeks fresh, one year dried.
RECIPES & TIPS
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.