Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Rosemary along with all the recipes employing Rosemary presented on this site, with 304 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Rosemary recipes added to this site.

These recipes, all contain Rosemary as a major wild food ingredient.

Rosemary, Rosmarinus officinalis is a woody perennial which in its upright forms can grow to about 1.5 m tall. The leaves are highly fragrant, evergreen and needle lik. Despite its appearnace rosemary is actually a member of the Lamiaceae or mint family of plants. The leaves can be used dry or fresh and have a bitter rather astringent taste that complement fatty foods such as lamb or oily fish. The plant is a native of the Mediterranean and is used commonly in both Italian and Greek cuisines.



The plant derives its name from the Latin rosmarinus 'dew of the sea' though this may be a corruption of an earlier name. As well as being used in roasting and cooking (chopped rosemary leaves are wonderful if mixed with thyme and sprinkled over new potatoes before roasting) a herbal tea can also be made from the leaves and the wood gives off a distinctive mustardy smell when burnt (just try using rosemary wood as skewers for barbecued kebabs). Rosemary is also a very useful food preservative and can be used infused in oil or vinegar for pickling.