These fine pieces of rosemary leaf are ready to use. They have a pleasant, strong taste that they prefer to keep for a long time. Give rosemary leaves time to be absorbed by a dish, and feel free to bake them!
In many gardens you can find the hardy rosemary with its evergreen 'needles'. They are curled leathery leaves, green on top, grayish on the underside. The leaves are so firm that they can withstand baking and grilling. They are therefore a popular spice in baked potatoes, grilled meat and game.
Fresh rosemary leaves are too hard and chewy to eat, especially the oversized ones from the garden. Use a sharp knife to finely chop the leaves, but do not chop, as this will bring out a strong bitter taste, the defense mechanism of many plants.
Note how finely textured these dried leaves from the island of Crete are. They come from wild plants with gossamer-thin leaves compared to garden rosemary. After harvesting, these are zipped off the stems and then cut into small pieces, so that they are perfectly edible. The harvest takes place before the rosemary blooms, when the foliage is most flavorful.
Rosemary is a plant from the lipflower family, just like oregano and thyme. It originally grows in the Mediterranean region and has been used as a spice since ancient times. It arrived in China in the third century - the Han dynasty - and many centuries later in America. Rosemary is therefore not only used in Italian and Greek cuisine, but also in Chinese and Latin American cuisine.
Like thyme, rosemary is a powerful herb, especially this wild-picked variety. But unlike with thyme, you don't have to be so concerned about overdosing and suppressing other flavors. The reason for this is the aforementioned leathery texture of the leaf, which makes it difficult for the leaf to release its flavour, in other words, the taste retains itself.
Smell and taste
The taste and smell of rosemary are determined by α- and β-pinene (pine resin), borneol (balsamic vinegar), camphor and camphene (camphor) and limonene (citrus).
The taste of dried rosemary comes into its own when the leaves have had time to release their flavour. In this case, this is only to a limited extent due to the leathery leaves. They can withstand heat well. Feel free to add them to a dish that needs to be fried or grilled.
To the classic applications where rosemary is cooked for a long time, you can also use it in quick preparations, even in wok 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 perfectly combined with oregano, thyme, basil and fennel seeds.
- 100% dried leaf of Rosmarinus officinalis
- wild picking, harvested manually (zipped)
- origin: Greece (Crete)
- available in glass and pouch (no test tubes)
- glass jar contains 30 grams
- stand-up pouches with a content of up to 30 to 150 grams
- larger quantities on request
- the jar is available in a tasteful gift box, consisting of a cube box filled with black tissue paper
- for an overview of our gift packaging, please refer to the category gift packaging
- keep your rosemary pepper in closed packaging
- preferably store in a dark, dry and cool place
- best before April 2025 (04/25)
- this best before date is an indication