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Rosemary has a spicy, strong fragrance - excellent for meat & seafood

Rosemary is used with beef, pork, lamb, poultry & seafood, along with many vegetables. Rosemary has long been considered a symbol of remembrance and fidelity.

The OASIS has advice on how to select top-quality Rosemary. You'll find suggestions on how to prepare, season and cook using Rosemary, information on the best time of year to buy and ways to store what's left for your next meal.

Selection Information

Usage: Beef, pork, lamb, veal, poultry & seafood; Many vegetables.

Selection: Rosemary is spicy, strong and fragrant. In general, herbs should be fresh looking, crisp and brightly-colored. Store dry but cool in your refrigerator.

Avoid: Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

Seasonal Information

Available year-round

Rosemary Tips & Trivia

This herb has always been considered a symbol of remembrance and fidelity. At one time it was traditional for bridesmaids to present the groom with a bunch of rosemary on the morning of the wedding. The English were wary of such uses, wary of another superstition to the effect that where rosemary flourishes, the woman rules.