There is a comforting appeal of rosemary to the cooking realm and health-conscious people out there.
When millions of the global population use it, the question that you might have is, “What does rosemary taste like?”
According to Healthline, we know that rosemary possesses a long history of both aromatic and culinary uses.
The type of application it offers as a traditional herb and ayurvedic medicine is wonderful. It carries multiple health benefits.
It possesses antioxidant, anti-inflammatory, and antimicrobial compounds. People with diabetes find it incredibly helpful.
Rosemary is popular worldwide, but Spanish, French and Moroccan cuisines use it the most.
What is Rosemary?
Rosemary is a perennial herb that is woody and fragrant. It is evergreen and possesses blue, white, pink, or purple flowers with needle-like leaves.
It is native to the Mediterranean region and is a member of the mint family called “Lamiaceae.”
Rosemary also goes by the other Greek name of “Anthos” and carries a fibrous root system.
People use the leaves of the plant for seasoning purposes.
You will find it in a variety of stews, soups, salads, casseroles, chicken, lamb, pork, steaks, fish dishes, and more.
It isn’t just useful as a spice, but its oil makes up for beverages.
The oil of the plant acts as a fragrant component in both perfumes and soaps. The plant lives up to two years at the maximum.
It has been in the field of culinary use since 500 B.C. rosemary has connections to iconic women in the past, such as the Greek Goddess Aphrodite from Greek mythology and Virgin Mary from the Bible.
What Does Rosemary Taste Like? Does Rosemary Taste Good?
Rosemary has similar tastes to that of thyme and sage. It goes by other names such as Compass Plant, Compass Weed, Polar Plant, and more.
In Hindi, it goes by the name of “Rusmary.” Plus, you can always use marjoram and tarragon as additional substitutes too.
It carries mild savory flavors and adds aromatic fragrances to food. Rosemary is the tastiest when it is in combination with butter.
It can also go pretty well with mashed potatoes and garlic due to its prominent flavourful properties.
In other words, rosemary has a strong resinous and piney flavor that can easily overpower any dish.
It is important to use it sparingly in any dish, especially with vegetables and proteins like fish.
The last thing you would want on your platter is a hot mess.
Let us peek into the nutrition chart of rosemary. These facts are based on per 100g. They are as follows:
|Folates||109 ug||27 %|
|Niacin||0.912 mg||6 %|
|Pantothenic acid||0.804 mg||16 %|
|Pyridoxine||0.336 mg||26 %|
|Riboflavin||0.152 mg||12 %|
|Thiamin||0.036 mg||3 %|
|Vitamin A||2924 IU||97%|
|Vitamin C||21.8 mg||36 %|
|Sodium||26 mg||2 %|
|Potassium||668 mg||14 %|
|Calcium||317 mg||32 %|
|Copper||0.301 mg||33 %|
|Iron||6.65 mg||83 %|
|Magnesium||91 mg||23 %|
|Manganese||0.960 mg||42 %|
|Zinc||0.93 mg||8.5 %|
How to Cook with Rosemary?
We will be learning the right way to cook with rosemary with the help of Wiki How. You need to follow the given pointers:
Washing & Cooking Rosemary for Cooking
Step 1 – Take out your colander and put your rosemary in it. Start pouring running water over the rosemary and rub the sprigs to loosen any dirt or debris.
Transfer it to a tea towel and dry pat your rosemary.
Step 2 – Use a pair of scissors to trim off the individual sprigs from the bunch. Try removing the ones that are present at the bottom.
Get rid of the items that don’t have needles.
Step 3 – Remember to leave the sprigs intact to garnish and flavor your dish. Just like bay leaves, the rosemary sprigs needs removing from the dish before serving.
Step 4 – Start stripping off the needles. You can place the needles on to a cutting board and get rid of the stems.
You can use the entire sprig, but it is best to use the needles individually.
Step 5 – Start dicing the needles on your cutting board. The needles are naturally hard, so dicing it allows easier consumption.
Adding Rosemary to Baking & Cooking
- Dice your fresh rosemary for adding spice and flavors to bread and savory goods that require baking. Some examples of what you can make are – Fresh rosemary bread, homemade rosemary crackers, fresh rosemary pasta, etc.
- You can use whole sprigs for stuffing meats. Try using it with pot roast, roasted pork, roasted chicken, broiled meat, etc.
- Rosemary goes well with cheesy dishes too. You can sprinkle it on dishes like macaroni and cheese, homemade baked cheese sticks, cheese sandwiches, etc.
- Roasting vegetables with it is also an excellent idea. Chop some potatoes, parsnips, tomatoes, carrots, and other vegetables along with the rosemary. Roast the mixture for a good 40-45 minutes until it turns golden brown.
Caution – You need to consume rosemary in small doses. According to Medical News Today, overconsumption can cause side effects such as vomiting, spasms, coma, and fluid in the lungs.
Rosemary carries a very powerful aroma and equates its taste to a pine tree.
Rosemary tends to be oily and hard but extremely flavourful at the same time.
You can use it any dish of your choice but in moderate amounts. Too much of it can prove to be fatal for your health.