Rosemary - 迷迭香

Flavour & Texture: Assertive, piney, and resinous with a deep woodsy fragrance that's one of the most recognisable in the herb world. The needle-like leaves are firm and waxy — sturdy enough to withstand long cooking without disintegrating, making it one of the rare herbs that genuinely improves with heat.

How to Use:

• 🥩 Roasted meats — Tuck whole sprigs under chicken skin, press into lamb leg slits with garlic slivers, or lay under a pork roast. It perfumes the meat from the inside out over long, slow heat.
• 🥔 Roast potatoes & root vegetables — Toss roughly torn sprigs with potatoes, olive oil, and flaky salt before roasting. The leaves go slightly crispy and almost chip-like at the edges — outrageously good.
• 🍞 Focaccia & bread — Press whole sprigs into dough before baking, or strip the leaves and fold directly into the mix. The heat blooms the oils into something deeply savoury and aromatic.
• 🫒 Infused oil — Warm olive oil gently with a few sprigs for 10 minutes, then cool and bottle. Drizzle over everything — grilled fish, burrata, flatbreads — for an instant upgrade.

Pro tip: Strip leaves by running your fingers firmly down the sprig against the direction of growth — quick, clean, and no wrestling with individual needles. Use the bare woody stems as skewers for grilling meats and vegetables — they smoke gently and transfer their fragrance directly.

Storage: One of the most robust fresh herbs — wrap loosely in a slightly damp paper towel and refrigerate for 1-2 weeks without significant loss of quality. Alternatively, hang a bundle upside down to dry — dried rosemary retains its character better than almost any other herb.