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Rosemary (Rosmarinus officinalis)

Rosemary is a herb that has very distinct flavours similar to those of pine and lemons. It has needle shaped leaves with a powerful fragrant smell. These leaves, with their aromatic flavours are used when cooking meats such as roast chicken, roast pork and roast lamb. 

Rosemary is also used in a lot in Italian cooking. It is such a great herb with its undeniable flavour that it can be used for many different culinary uses. With its aromatic aroma you can always tell when it is being used in cooking.

Medicinal & Nutritional Benefits

Antioxidants and anti-inflammatory properties- This herb is a fantastic source of antioxidants and anti-inflammatory properties. These in turn are thought to help the immune system and help the blood circulation.

Digestion- This herb has been used as a natural cure for stomach issues such as constipation, bloating and gas, this in turn helps relax the intestine muscles. Regular consumption can help regulate bowl movements.

Vitamins-  A, C, Folate, Niacin, Pantothenic acid, Pyridoxine, Riboflavin, Thiamin.

Minerals- Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc.

Rosemary Cooking Tips

Cooking with rosemary is very simple, just add a sprig or two on your chosen dish or simply sprinkle with the needle like leaves. It is also versatile as it can be used with many meats and different vegetables, as well as soups and sauces. It can be added to many dishes for extra flavour.

Rosemary is a fantastic herb to use when roasting vegetables or potatoes. Just add some garlic cloves and a few sprigs of rosemary to the roasting tray or what ever you are using, and pop into the oven.

I like to add rosemary to a cottage pie. I find that the aromatic flavour blends in perfectly with a ground beef mixture and the potato and cheese topping. So below you will see a recipe for a cottage pie that my family and I really enjoy.

Cottage Pie


Serves 4-6 people


500 grams ground (minced) beef steak

6 x large white potatoes

1 x carrot peeled and diced

1 x onion diced

4 x large cloves garlic peeled and chopped fine

2 x cups of frozen garden peas

4 x tablespoons extra virgin olive oil

1 x tablespoon Worcestershire sauce

20 grams of butter

60 grams grated cheddar cheese

1 x tablespoon dried rosemary leaves

3 tablespoons meat gravy granules

1/2 x litre hot water

Sea salt and ground black pepper


Pre heat your oven to 200 degrees centigrade of 400 degrees Fahrenheit.

Peel and wash your potatoes, and cut into cubes. Put into a large saucepan with some salt and bring to the boil.  Once boiled, turn the heat down to simmer for 10 minutes or until soft. Drain and mash, add butter and season with salt and pepper to taste

Now get a large frying pan or wok, add the olive oil. Heat on cooker and once hot add the carrot first and then the onions and cook gently until soft. Now add the garlic. Then add the beef and cook until browned. Add the frozen peas just to warm through.

Get a jug and add the hot water stirring in the gravy  granules. Add this to the beef and add the Worcestershire sauce and give a stir.

Season with the rosemary then the salt and pepper to taste.Place this mixture into a large casserole dish.

Spoon the mashed potatoes on to the top of the beef mixture and evenly spread it around the top. Now sprinkle the grated cheese on top of the potato.Put into the pre heated oven and cook for 15 minutes or until the cheese starts to brown.

Serve on its own or with some fresh vegetables.