About Cracked Rosemary
Dried rosemary is best known for bringing a wonderful depth of flavor to meat dishes, breads, sauces, and roasted vegetables. Rosemary’s taste can be described as woody, somewhat cooling, minty, balsamic, and just a bit peppery. It has a strong aroma and is generally used in small amounts.
Cracked rosemary is our preferred “cut” of rosemary (over whole needles). We find that whole needles can be difficult to work with and tend to get stuck in teeth. Cracked rosemary is more manageable and works really well in blends.
Dried rosemary has been used for centuries by cooks around the world. It works quite well in combination with most other dried herbs including oregano, thyme, parsley, sage, marjoram, and bay leaves. The flavor of rosemary is responsible for bringing so many of our favorite meat dishes to life — from beef, pork, and lamb to chicken, turkey, and fish. It’s also often used in recipes for breads, savory pastries, stews, sauces, marinades, soups, and salad dressings.
Dried rosemary to fresh rosemary: a good rule to follow — use 1/4 of the amount of dried rosemary in relation to the amount of fresh rosemary the recipe calls for. Dried herbs have a concentrated flavor, so less is needed to achieve your result.
About the rosemary plant:
Rosemary is an aromatic woody herb with evergreen, needle-like leaves. It is native to the Mediterranean region — however, it’s actually pretty hardy and can be grown annually in most home gardens.
There are quite a few cultivars of the rosemary plant with variations in flower color, leaf size, and flavor nuance. Though it often grows in the form of ground cover, a rosemary shrub can grow to be more than 5ft tall with flowers that are white, pink, purple or blue.