is a Mediterranean herb with a strong, aromatic flavor, used to season, meat, poultry, and vegetables. It is sold as fresh sprigs or dried leaves. Store fresh rosemary in the refrigerator, wrapped in paper towels and enclosed in a plastic bag. Dried rosemary, found with other seasonings in all supermarkets, should be stored away from light, heat, and moisture for up to 1 year. Crush dried rosemary in the palm of the hand to release its flavor.
To chop or mince fresh rosemary:
Strip the leaves from the stems. Gather the leaves and, using a chef’s knife, chop them coarsely. To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until desired fineness is reached.
For other herb varieties, see basil, bay leaves, borage, bouquet garni, chervil, chives, cilantro, dill, epazote, fennel, fines herbes, garlic chives, herbes de Provence, marjoram, mint, oregano, parsley, sage, summer savory, tarragon, and thyme.