Dried rosemary
Description
Dried rosemary has small, needle-like leaves with a dark green, slightly silvery hue and an intense, resinous aroma with notes of pine, citrus, and camphor; the flavor is spicy-bitter, concentrated, and long-lasting. In its dried form, the aroma is stronger than fresh, but less fresh and more concentrated, which adds character to dishes without overpowering them. Nutritionally, rosemary provides antioxidants such as rosmarinic acid, as well as trace amounts of vitamins and minerals (vitamin A, iron, calcium), which may support the immune system and digestion and have anti-inflammatory effects. Culinary uses include meats (lamb, poultry, beef), roasted vegetables and potatoes, sauces, marinades, bread, and soups, pairing particularly well with olive oil, garlic, and lemon. Store dried rosemary in an airtight, opaque container in a cool, dry, and dark place away from heat sources; it is best used within 6–12 months for optimal aroma.
