Rosemary (dentrolívano)

These fine pieces of rosemary leaves are ready to use. They have a pleasant, strong taste that they prefer to retain for a long time. Give rosemary leaves time to be absorbed into a dish, and feel free to fry them too! 

Many gardens contain the winter-hardy rosemary with its evergreen 'needles'. They are curled leathery leaves, green on top, grayish on the bottom. The leaves are so sturdy that they can withstand baking and grilling. They are therefore a popular herb in baked potatoes, grilled meat and game.

Fresh rosemary leaves are too hard and tough to eat, especially the oversized leaves from the garden. Use a sharp knife to finely chop the leaves, but do not chop them, as this will release a strong bitter taste, the defense mechanism of many plants.

Notice how fine in texture these dried leaves from the island of Crete are. They come from wild plants with very fine leaves compared to garden rosemary. After harvesting, these are stripped from the stems and then cut into small pieces so that they are perfectly edible. The harvest takes place before the rosemary blooms, when the leaves are at their most flavorful.

Rosemary is a plant from the lip flower family, just like oregano and thyme. It originally grows in the Mediterranean region and has been used as a herb since ancient times. It arrived in China in the third century - the Han dynasty - and many centuries later also in America. Rosemary is therefore not only used in Italian and Greek cuisine, but also in Chinese and Latin American cuisine.

Just like thyme, rosemary is a powerful herb, especially this species picked from the wild. But unlike with thyme, you do not have to be as concerned about overdosing and pushing out other flavors. The reason for this is the aforementioned leathery texture of the leaf, which makes it difficult for the leaf to release its flavor, in other words to retain the taste. 

Smell and taste

The taste and smell of rosemary are determined by α- and β-pinene (pine resin), borneol (balsamic), camphor and camphene (camphor) and limonene (citrus).

Use

The flavor of dried rosemary is best achieved when the leaves have had time to release their flavor. In this case that is only the case to a limited extent due to the leathery leaves. They can withstand heating well. Feel free to add them to a dish that needs to be baked or grilled. 

In addition to the classic applications where rosemary is cooked for a long time, you can also use it in quick preparations, even in stir-fry dishes. It is interesting to use rosemary in an alternative way, such as in reductions (a lot of heat in a short time), or in the form of an infusion (with sugar syrup) that you use with fruity chutneys or savory jams. Balsamic jam, for example.

Wild rosemary can be excellently combined with oregano, thyme, basil and fennel seeds.

Recipes:

Fried celery strips - ourfood

Features:

• 100% dried leaves of Rosmarinus officinalis
• wild picking, manually harvested (zipped)
• origin: Greece (Crete)

Assortment

• available in glass and stand-up pouch (no test tubes)
  
• glass jar contains 30 grams
• stand-up pouches with a capacity of up to 30 to 150 grams
• larger quantities on request

Gift packaging

• the jar is available in a tasteful gift packaging, consisting of a cube box filled with black tissue paper
• for an overview of our gift packaging, please refer to the gift packaging section

Save:

• store your rosemary pepper in closed packaging
• preferably store in a dark, dry and cool place
• best before November 2025 (11-2025)
• this expiration date is an indication

Batch number

The batch number helps us trace which supply an item comes from. It is stated on the packing slip and the invoice