By: Emily Tomcek
What is Rosemary?
Rosemary is an herb in the mint family. It is a small evergreen shrub whose 1-inch leaves resemble curved pine needles. Rosemary has a tea-like aroma and a piney flavor. Rosemary is native to the Mediterranean. Today it is widely produced in Spain. Rosemary is used primarily in Italy in lamb, pork, chicken, and rabbit dishes.
Ways to Purchase Rosemary and How It's Used
Rosemary can be purchased fresh, dried, and/or in sprigs. Rosemary is most often used to season meats, especially lamb, pork, and chicken. Chopped rosemary can be added to bread or biscuit dough, and the flavor will infuse throughout during cooking. Potatoes, beans, and lentils also pair well with rosemary. Rosemary can be quite potent and is therefor usually used sparingly.
Braided Rosemary Bread
- 1/2 Tbsp dry rosemary leaves, slightly crushed
- 2-1/4 tsp or 1pkg. (1/4 oz.) active dry yeast
- 1 tsp salt
- 1-1/4 cups warm water, 95 to 110 degrees F
- 1/2 Tbsp extra virgin olive oil
- 3 cups bread or high gluten flour, about
- 1 egg white
- 1 Tbsp cold water
- In large bowl, add rosemary, yeast, salt, water, and olive oil. Stir until yeast is dissolved. Mix in 2 cups of flour. Add enough remaining flour to make a thick dough that chases the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for 8 minutes, adding more flour if necessary, until the dough is soft and not sticky. Place dough in greased medium bowl and flip dough over so that the top is also lightly greased. Cover with a clean kitchen towel and let rise for 1 hour in a warm, draft-free place.