Dried rosemary

Dried rosemary is made from the whole leaves of Rosmarinus officinalis, a Mediterranean member of the mint family, the leaves retain their concentrated aroma particularly well during roasting, baking and slow cooking

The slender leaves give food a fresh and concentrated herbal aroma with a gentle citrus note, they can be crumbled between the palms or crushed with a mortar and pestle immediately before use so they spread more evenly through the food

Rosemary naturally contains aromatic oils and plant compounds including rosmarinic acid, carnosic acid and carnosol, these compounds have demonstrated antioxidant activity in laboratory research, while the practical culinary benefit of rosemary is its ability to build fuller flavour without relying heavily on salt or ready-made sauces

To replace fresh rosemary: use 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary, measure the leaves first and then crumble or crush them before adding them to the recipe

For roasted potatoes and vegetables: crumble 1 teaspoon of rosemary and combine it with 2 tablespoons of olive oil, garlic, salt and black pepper for approximately 500 g of potatoes, carrots, cauliflower or zucchini, coat the vegetables evenly before placing them in the oven

For chicken, lamb or beef: combine 1 teaspoon of crumbled rosemary with olive oil, garlic, lemon and black pepper for approximately 500 g of meat, rub the mixture over the meat and leave it for at least 30 minutes before grilling or roasting, or refrigerate it for several hours when preparing ahead

For fish: crush 1/2 teaspoon of rosemary and mix it with lemon juice, garlic and olive oil for approximately 500 g of fish, spread the mixture over the fish shortly before baking or grilling

For tagines and slow-cooked dishes: add 1/2 to 1 teaspoon near the beginning of cooking so the leaves have time to release their aroma, it works particularly well with chicken, lamb, tomatoes, white beans, lentils and sauces prepared with garlic and olive oil

For soups, stews and tomato sauces: crumble 1/2 teaspoon into the pot during cooking, or place the leaves in a small reusable herb bag and remove them before serving when a completely smooth sauce is preferred

For homemade bread and savoury dough: crumble 1 teaspoon for every 500 g of flour and mix it through the dough, or combine it with olive oil and spread it over the surface before baking, it pairs naturally with garlic, olives, onions and sun-dried tomatoes

For salad dressing: finely crush 1/4 teaspoon and whisk it with 3 tablespoons of olive oil, 1 tablespoon of lemon juice or vinegar, garlic and salt, leave the dressing for 10 minutes before serving so the dried leaves soften and flavour the oil

For rosemary vinegar: crush 2 tablespoons of dried leaves and place them in approximately 475 ml of vinegar, close the jar with a non-metallic lid and leave it in a cool dark place for 2 to 4 weeks, shaking it occasionally, then strain and use the vinegar in salad dressings, marinades and sauces

For an herbal drink: lightly crush 1/2 teaspoon of rosemary, pour over 240 ml of boiling water, cover and leave for 3 to 4 minutes, then strain, it can be combined with spearmint or dried orange peel and served hot or cold

Store in a tightly closed container in a cool and dry place away from moisture, heat and direct sunlight