Rosemary is an incredibly sturdy and universal herb that can withstand and thrive in varying climates and environments; however, like all herbs, it will taste different depending on the place and time of harvest and the variety. Our balmy leaves are harvested by hand at the peak of their potency and left to dry naturally in the shade.

When cooking with dried Rosemary, crushing it before use is recommended, as the leaves can be quite spiky. The easiest way would be to use a mortar and pestle, but you can also use your palms. Freshly crushed herbs tend to be stronger than pre-ground. You’ll need no more than ⅓ tsp per portion, but the perfect dosage is a matter of taste. 

Rosemary is a brilliant companion for any type of roast, from meat to fish or vegetables. Here at Daphnis and Chloe, we love adding Rosemary to homemade spice mixes or stuffing it into crackers. A simple yet effective spice mix is to grab a mortar and pestle and crush the Rosemary with peppercorns and coarse salt.

For more recipe inspiration, head to our Journal.