Your shopping cart is currently empty.
If this is an error, please contact us
Cracked Rosemary
Dried Rosemary, Rosmarinus officinalis, is also called dried rosemary leaves, cracked rosemary, or rosemary dried herbs.Dried Rosemary has an essential oil content of between .5% and 2.5%.
What is Dried Rosemary
Rosemary is a very difficult herb to buy online, as it can be hard to determine what type of "cut" a spice company is selling. The three most common are whole, cracked and ground. It's certainly easy enough to understand Ground Rosemary, but where it gets a bit trickier is understanding the difference between whole needles vs Cracked Rosemary. Whole needles are often difficult to work with and can get caught in your teeth. Whole Rosemary is an approximately 1" long needle like leaf that is best used in longer cooking processes such as goulashes or stews. For shorter cook times, or for using in blends, we prefer to use a Cracked Rosemary. This Rosemary is considered Cracked Rosemary.History of Rosemary
Rosemary is a perennial shrub indigenous to the hills along the Mediterranean Sea (southern Europe, Asia Minor, and North Africa) and was first mentioned in Cuneiform writing dating back to around 3200 BC. Cuneiform is a system of writing initially developed by the ancient Sumerians of Mesopotamia (roughly corresponding to most of modern day Iraq). This form of writing used reed or grass as the writing instrument and clay or stone tablets as the writing medium. Along with Egyptian hieroglyphs, it is one of the earliest writing systems.Pliny the Elder, Dioscorides and Galen all wrote of Rosemary. Dioscorides was a Greek physician, pharmacologist and botanist who practiced in Rome during the time of Nero (Roman Emperor from 54 to 68 AD). Dioscorides is best known as the author of De Materia Medica in the first century AD. His extensive volume of herbal medicinal books formed the core of the European pharmacopoeia for more than 1,500 years making it one of the longest lasting of all natural history books. Dioscorides recommended rosemary for its "warming faculty".
Rosemary was known as rosmarinus until the Middle Ages when it became referred to as Rosa Maria in honor of Mary, Mother of Jesus. This was from the legend that said that the plant's flowers were originally white but changed to blue when the Virgin Mary hung her cloak on a bush while fleeing from Herod's soldiers with the young Christ. The shrub became known as the "Rose of Mary".
Nicholas Culpepper (1616-1654) was an English botanist, herbalist and physician, who spent the greater part of his life cataloging hundreds of medicinal herbs. His two great works were The English Physician (1652) and Complete Herbal (1653) both of which greatly contributed to the knowledge of the pharmacological benefits of herbs. He essentially transformed traditional medical knowledge and methods through his continuous quest for more natural herbal solutions for treating poor health. Among the attributes he credited to rosemary -- "Rosemary water is an admirable cure-all remedy of all kinds of colds, loss of memory, headache and coma. It receives and preserves natural heat, restores body function and capabilities, even at late age. There are not that many remedies producing that many good effects".
Eventually, Rosemary found its way into the kitchen and became a preferred flavoring for meats. In the 13th century, it became a favorite herb in Spanish cuisine and was brought to the New World on many of their expeditions.
Rosemary Cultivation
The ideal temperature to grow Rosemary is 68-80°F, with a daily does of 6-8 hours of direct sunlight. Rosemary can be grown in a variety of growing conditions, but it thrives in well-drained sandy loam soils. With established roots it can thrive with at least 20 inches of annual rainfall. In warmer climates, Rosemary can live as long as 30 years.Rosemary grows in shrubby clumps of branching stems covered with wonderfully fragrant, needlelike, green leaves. Plants can reach 4' to 6' tall when grown outdoors, while container plants only reach 1' to 3' in height. Culinary Rosemary typically is harvested before the flowers are produced. Rosemary flowers in the summer but can be in constant bloom in warm climates. Flowers can be white, pink, purple, or deep blue.
Commercial production is from both cultivated and wild plants. Fields of Rosemary are usually harvested once or twice each year, depending upon the geographical area and whether the harvest is for culinary use or for essential oil. A first cutting can be obtained in the seeding year but is usually delayed until 18 months after seeding. Mechanical harvesting is the most common in commercial production. Leaves are dried in the shade directly after harvest to maximize aroma, color, and flavor. After drying the leaves are separated from the stems and graded.
The world's leading commercial producers of Rosemary are China, India, Germany, and Egypt.
Where is Our Dried Rosemary From
Egypt.What does Dried Rosemary Taste Like
A bit cooling, woody, minty, and somewhat balsamic flavor, with a strong aroma.Is Dried Rosemary as Good as Fresh
Yes. Dried Rosemary is one of the herbs that is at least as good as the fresh version. Dried Rosemary is more potent than fresh due to the drying process that concentrates the volatile oils so you'll require less of it.Some herbs are better dried while others are better fresh. Herbs that are better dried include oregano, rosemary and thyme. Other herbs when dried lose some or most of their flavor -- especially basil, cilantro, curry leaves, dill weed, lemongrass and tarragon. These herbs are more commonly used fresh.
How Do You Use Dried Rosemary
Rosemary has a distinctive, strong flavor that persuades the palate that herbs aren't just dainty things only meant for garnishing delicate soups or gently sprinkling on baby vegetables. Rosemary can be used as a sophisticated accent with just a pinch or two providing a subtle flavor to perk up a mundane sauce or pastry. Its flavor works exceptionally well with beef, chicken, fish, lamb, pork, veal and wild game. Unlike many dried herbs, rosemary doesn't lose any of its potent flavor or aroma during cooking, so it can be added early in the process.Dried Rosemary is found in recipes for breads, cream cheese, cream sauces, herb vinaigrettes, marinades, pizza, sauces, salad dressings, soups (especially eggplant and potato), and stews.
Rosemary enhances apples, cheese, eggs, lentils, mushrooms, olive oil, onions, oranges, peas, potatoes, spinach, squash, tomatoes and grilled vegetables.
Works well in combination with bay leaves, chervil, chives, garlic, oregano, parsley, sage and thyme.
Crush or mince the rosemary leaves (or needles) before sprinkling over or rubbing into foods.
Dried Rosemary Substitution
For fresh rosemary substitute 1/4 teaspoon dried rosemary for each teaspoon of fresh. For dried rosemary substitute dried savory, tarragon, or thyme on a 1:1 basis.| Ingredients | Rosemary |
| Also Called | Dried rosemary leaves, cracked rosemary, or rosemary dried herbs |
| Recommended Uses | Use in breads, cream cheese, cream sauces, herb vinaigrettes, marinades, sauces, salad dressings, soups, and stews |
| Flavor Profile | A bit cooling, woody, minty, and somewhat balsamic flavor |
| Oil Content | .5% - 2.5% |
| Botanical Name | Rosmarinus officinalis |
| Cuisine | Mediterranean, Mexican |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 6-12 months |
| Country of Origin | Egypt |
| Dietary Preferences | Gluten Free, Non-GMO |
Hungry for More Information
What Spices Go with what MeatFlavor Characteristics of Spices
Getting the Most Out of Your Dried Herbs
Italian Spices and Seasonings