Wild Rosemary Crete

Rosmarinus officinalis — bold, piney, resinous aroma

Wild rosemary from Crete thrives in mild, dry climates, developing concentrated essential oils and a robust piney, resinous flavor. It’s a cornerstone herb for white meats, soups and classic Mediterranean vegetables.

• Botany: Rosmarinus officinalis (syn. Salvia rosmarinus) • Family: Lamiaceae
• Part used: leaves & tender tips (dried)
• Profile: piney, camphoraceous, citrus-peel lift; pleasantly bitter backbone
• Best for: roasts, pan sauces, potatoes, tomatoes, zucchini, peppers, beans

Aroma & Taste

Intense evergreen and woodsy notes with a clean, slightly bitter finish. A small amount seasons deeply—dose lightly and build to taste.

Culinary Uses

• White meats: rub chicken, turkey or pork with olive oil, rosemary, garlic and lemon.
• Soups & stews: add a small pinch early, then remove any woody pieces before serving.
• Vegetables: roast potatoes, tomatoes, peppers or zucchini with rosemary and sea salt.
• Breads & oils: infuse olive oil or sprinkle into focaccia dough before baking.

How to Use

• Crush or chop fine: finely chop dried leaves, or use whole sprigs to infuse and remove.
• Bloom in fat: warm briefly in olive oil/butter (10–20 s) to release aroma.
• Fresh ↔ dried guide: about 1 tsp dried ≈ 1 Tbsp fresh.

Dosage & Kitchen Ratios

• Rubs/roasts: 1/2–1 tsp dried per 500 g (1.1 lb) meat or vegetables.
• Soups/sauces: 1/2 tsp per 1 l (4 cups) base; adjust to taste.
• Bread/oil infusions: 1–2 tsp per 500 g dough or per 250 ml oil.

Pairings

Garlic, lemon zest/juice, black pepper, chili flakes; tomatoes, potatoes, peppers, beans; with herbs like thyme, oregano and sage.

Ingredients & Allergens

Ingredients: Rosemary leaves (Rosmarinus officinalis), dried.

Allergens: none mandatory in EN labeling for this single ingredient.

Storage & Shelf Life

Store airtight, cool, dry and away from light. Best aroma within 12–18 months. Reseal promptly after use.

Substitutes & Notes

Closest swaps: thyme (milder) or sage (more savory). Start with less and adjust.

FAQ

Can I leave rosemary sprigs in a stew?
Yes—use whole sprigs for infusion and remove before serving to avoid woody texture.

Why did my dish taste too strong?
Overdosing or long, vigorous cooking can amplify bitterness—use less and add a fresh pinch at the end if needed.

Does dried taste different from fresh?
Dried is more concentrated and woodsy; chop finely or infuse, then remove for a smooth finish.

Merchant contact: Orlandosidee — Spice Shop (see site imprint for full company details). Email: info(at)orlandosidee.de