mezzomediRosemary
Potent and resinous rosemary, pine and camphor aroma.
Rosemary is a woody herb with fine, persistent needles, offering a pronounced, slightly woody and camphoraceous taste. It is used fresh or dried in Mediterranean cuisine, where it perfumes roasts, marinades, and infused oils, bringing a robust and aromatic flavor to meats and vegetables.
Best pairings
Thyme Classic88%Complementary aromatic herbs: rosemary and thyme mutually reinforce their resinous-Mediterranean notes.
Lamb Classic88%Rosemary and lamb, the pairing for leg of lamb.
Black pepper Classic88%A typical pairing for Mediterranean grilled meats (lamb, pork); black pepper and rosemary form an irresistible herbaceous-spicy duo.
Guinea fowl Classic88%A major Mediterranean herb; rosemary enhances the slightly fatty richness of this poultry.
Porcini Classic88%Rosemary and porcini share a woody and aromatic depth characteristic of Mediterranean earthy pairings.
Butternut squash Classic87%Rosemary intensifies squash's nutty notes and complements its creaminess with rustic herbaceous minerality.
Chanterelle Classic87%Mediterranean aromatic: rosemary reinforces the delicate herbaceous and spicy notes of chanterelle.
Chestnut Classic87%The quintessential Provençal herb enhances the earthy nuttiness of chestnuts and enriches their aromatic profile.
Potato Classic86%Potatoes with rosemary, the resinous herb for roasts.
Sea bream Classic86%Fragrant Mediterranean herb creates a light yet decisive herbaceous contrast.
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In the kitchen
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Substitutes
FAQ
What goes with rosemary?
Rosemary pairs especially well with thyme, lamb, black pepper, guinea fowl and porcini. Complementary aromatic herbs: rosemary and thyme mutually reinforce their resinous-Mediterranean notes.
What can I substitute for rosemary?
If you don't have it, try: thyme, oregano, sage, bay leaf.