Dill

Pungent, earthy, pine-like flavor, slightly astringent with lemony undertones

Rosemary

Flavor Profile

Pungent, earthy, pine-like flavor, slightly astringent with lemony undertones

Uses

  • Use while roasting meats, potatoes, and vegetables.
  • Bake into breads, crackers, and savory pastries.
  • Season soups, stews, and sauces.
  • Use in marinades for grilling
  • Infuse olive oils for drizzling and dipping

Pairings

Combine with other robust herbs, such as thyme and sage

Pair with garlic and lemon for roasting

Dry and combine with dried parsley, thyme, and oregano to make a homemade Italian herb blend

Origins

Native to the Mediterranean to Western Asia, rosemary is now naturalized in temperate regions of Europe and the United States, as well. Along with culinary uses, rosemary is also planted as landscaping shrubs. Rosemary has been associated with many uses throughout history such as, protection, love, and loyalty; however, it is most associated with memory and rememberance due to its early medicinal use to enhance memory. It was woven into hair or headpieces for students and scholars, as well as presented at funerals in sprigs or wreaths. It is mentioned in several Shakespeare plays including Romeo and Juliet and Hamlet.

Benefits/Nutrition

Rosemary is rich in antioxidants and anti-inflammatory compounds, such as terpenes and other phytochemicals including cineol, which give rosemary its distinct aroma, and can help boost the immune system and improve blood circulation. It contains essential nutrients like vitamins A and C, calcium, and iron, supporting overall health and well-being. Additionally, rosemary may aid in digestion and enhance cognitive function due to its bioactive compounds.

Recipe Ideas

rosemary bread, rosemary-lemon chicken, rosemary-lemon potatoes

Featured Recipe

Rosemary, Garlic, Lemon Roast Chicken

Ingredients

  • 1 large roasting chicken, rinsed and dried
  • ½ cup (1 stick) butter, softened
  • 3-4 cloves of garlic, minced
  • 2-3 full sprigs fresh rosemary, finely diced (about 2 tablespoons)
  • 2 large lemons, zest and juice
  • Salt and pepper, to taste

To stuff

  • 1 onion, quartered
  • 3 cloves garlic, smashed
    2 sprigs rosemary
  • 1 lemon, halved or leftover lemons from above

Directions

  1. Preheat oven to 425°F
  2. Create compound butter by mixing butter, garlic, lemon zest, and chopped rosemary
  3. Generously salt and pepper entire chicken, including cavity
  4. Rub outside with compound butter, lifting skin and placing dollops across breasts and thighs
  5. Squeeze lemon juice over entire chicken
  6. Stuff cavity with onion, garlic, rosemary, and lemon
  7. Tie legs and tuck wings, if desired and place in roasting pan
  8. Cook until internal temperature at the thickest part of the thigh (not touching the bone) reads 165deg;F (approximately 15 minutes per pound), basting periodically. If the skin is browning too fast, tent with aluminum foil.
  9. Remove from oven and let rest 10-15 minutes before carving.

Harvest365 Ingredients

  • Rosemary