Rosemary - How To Use


Part of the mint family, rosemary is said to originate from the South of France and the Mediterranean. This woody plant has linear leaves that you can eat fresh or dried. When it's in bloom, its blue flowers are particularly attractive to bees. Surprisingly, the Latin name of this plant is "Dew or Mist of the sea". 

What flavours go with Rosemary?

  • Almond
  • Apricot
  • Butternut Squash
  • Chestnut
  • Chocolate
  • Garlic
  • Grape
  • Hazelnut
  • Lemon
  • Mushroom
  • Olive
  • Onion
  • Orange
  • Pea
  • Potato
  • Rhubarb
  • Watermelon

Our 13th-century herbaceous blend Baqa is the perfect example where rosemary works deliciously with onion and garlic. Just a sprinkle over roast potatoes or a pinch of scrambled egg will have you salivating. Less is more with our best seller Baqa. 

Health Benefits - Rosemary

There is a history of rosemary in medicinal use dating back to 500 BC. Rich in Vitamin A, Thainiam and Magnesium, it may boost your immune and blood circulation. Ongoing research suggests Rosemary might be a possible treatment for Alzheimer's.   

Interesting Facts

  • In Victorian times rosemary was associated with remembrance. The connection to forgetfulness dates back to ancient times. The Greeks would wear crowns to boost the mind.
  • Rosemary has often been used as a topiary to shape hedges.  
Chief flavour profile

Cineole and alpha-pinene are key terpene compounds found in rosemary. To complement the sharp fresh notes that cineole produces in rosemary, you can pair it with galangal, cardamom, bay and celery seeds.

Blends to try with Rosemary

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