Can I use any rosemary for cooking?
Yes, best rosemary for cooking can generally be used for cooking, but it's important to note that there are different varieties of rosemary, and some may be better suited for culinary use than others. Here's a breakdown of how rosemary is used in cooking and what you should consider:
Common Culinary Varieties of Rosemary
Common Rosemary (Rosmarinus officinalis)
This is the most widely used variety for cooking. It has fragrant, needle-like leaves with a strong, pine-like flavor.
Ideal for grilling, roasting, or adding to sauces, soups, and marinades. Common rosemary is great for meats (especially lamb, chicken, and pork), potatoes, and Mediterranean dishes.
Prostrate Rosemary (Rosmarinus officinalis 'Prostratus'
A low-growing, spreading variety with similar flavor to common rosemary.
Often used in cooking, but it's more ornamental and is sometimes used for garnishing dishes rather than in large quantities.
Tuscan Blue Rosemary (Rosmarinus officinalis 'Tuscan Blue'
A variety with a robust flavor and tall, upright growth. This variety is also great for cooking and has an intense aroma.
It pairs well with grilled meats, vegetables, and marinades.
Other Considerations for Cooking
Fresh vs. Dried Rosemary: Both fresh and dried rosemary can be used, though fresh rosemary tends to have a stronger and more aromatic flavor. Dried rosemary can be more concentrated, so you may want to use it in smaller amounts.
Flavor Strength: Rosemary has a bold, piney, and slightly peppery flavor. When cooking, it's best to use it sparingly at first, as it can easily overpower a dish.
Culinary Uses: Rosemary is excellent in:
Meat dishes (lamb, chicken, pork, beef)
Roasted vegetables (potatoes, carrots, squash)
Breads and focaccia
Soups, stews, and sauces (such as tomato sauce or marinara)
Marinades and infused oils or vinegar.
Not for Cooking: Ornamental Varieties
Some ornamental varieties of rosemary may be bred for appearance rather than flavor. These varieties may not have the same strong aromatic quality as culinary rosemary and may not offer the same depth of flavor for cooking. It's best to stick with known culinary varieties, such as common rosemary or Tuscan Blue, for optimal flavor.
Conclusion
While you can use most rosemary varieties for cooking, culinary types like Common Rosemary and Tuscan Blue Rosemary are your best bet for achieving the full flavor and aromatic qualities you're looking for in your dishes. https://www.e-shef.com/products/Herbs/NewRosemary