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Rosemary brings a Mediterranean flavor to the kitchen. The herb is a true all-rounder and enhances pizza, pasta, meat, or fish. Its fine herbal aroma harmonizes perfectly with desserts, turning lemon tart and almond cookies into a culinary delight. In our guide, you will learn how to care for the plant in your own garden and how best to dry it. And, of course, we have tips for its proper use in the kitchen.
Rosemary profile and quick facts
| Scientific name | Salvia rosmarinus |
| Family | Lamiaceae (mint family) |
| Other names | Incense herb, bride's herb, rosemary, Rosmarie, St. Anthony's herb, sea dew |
| Origin | Mediterranean region |
| Parts used | Branches, leaves, flowers (also edible) |
| Flowering period | March to May |
| Flower color | White-pink to violet |
| Height | 50 to 100 cm (up to 200 cm in Mediterranean climates) |
| Lifespan | Perennial plant |
| Location | Sunny, dry, permeable, and nutrient-poor |
What is rosemary?
Rosemary belongs to the Lamiaceae (mint) family and is closely related to sage, thyme, oregano, and mint. Its Latin name, Salvia rosmarinus, was botanically reclassified in 2017—the genus was formerly known as Rosmarinus officinalis. The name comes from the Latin ros marinus and means "dew of the sea," a reference to its coastal native regions.
Origin and tradition
Rosemary originally comes from the western Mediterranean region. The ancient Romans and Greeks already valued it as a spice and a symbol of remembrance. In Christian tradition, rosemary is considered a "bride's herb" and was woven into bridal wreaths. Mediterranean monastic cultures tended it in their herb gardens, thus bringing it to Central Europe.
Rosemary in the garden
Rosemary loves sunny, sheltered locations with loose, calcareous, well-drained soil. It does not tolerate waterlogging. In mild regions of Germany, rosemary is hardy; in harsher areas, it is better to keep it in a pot and overwinter it in a bright, cool room.
Harvesting and drying
Rosemary can be harvested all year round. Only cut off individual branches—this way, the plant remains vital. To dry, hang the branches in bundles in a shaded, dry place. When the needles later easily fall from the stem, they are fully dried and can be stored in a screw-top jar.
Rosemary in the kitchen
Rosemary is very aromatic and should be used sparingly. It classically pairs with:
- Roast lamb — marinated in olive oil with garlic and rosemary sprigs
- Roast pork — a South Tyrolean classic
- Roasted potatoes — rosemary potatoes from the oven
- Focaccia — Italian flatbread with rosemary sprigs
- Fish and seafood — especially with fried fish
- Braised dishes — Coq au Vin, Italian ragu
- Tomato sugo — cooked along as a fragrant bouquet
- Desserts — rosemary-honey syrup, rosemary-lemon tart
- Cocktails and lemonades — rosemary gin & tonic, rosemary syrup
Rosemary salt
Mix finely chopped fresh rosemary with coarse sea salt, knead well, and let dry on a tray for 1–2 days. Keep stored in a sealed jar—perfect for meat and vegetables.
Storage
Fresh sprigs last for 1–2 weeks in the refrigerator when wrapped in a damp cloth. Dried needles in a dark screw-top jar last up to 12 months. Freezing also works—freeze the sprigs in small quantities and break off as needed.
