Rosemary (55g)


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Rosemary is a herb native to the Mediterranean region. The leaf and its oil are commonly used in food and also to make medicine. Rosemary is one of the most aromatic of the herbs and has an equally pungent taste. The flavour is lemony-pine-like and has also been described as minty, sage-like and peppery.

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Rosemary seems to increase blood circulation when applied to the scalp, which might help hair follicles grow. Rosemary extract might also help protect the skin from sun damage. People commonly use rosemary for memory, indigestion, fatigue, hair loss, and many other purposes.


Here are some delicious recipes featuring rosemary:

Lemon Rosemary Roasted Potatoes


  • 3 pounds red potatoes, halved
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon
  • 2 tablespoons chopped parsley leaves
  • 2 sprigs fresh rosemary


  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Place potatoes in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, garlic and rosemary; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
  4. Serve immediately, garnished with lemon zest, parsley and rosemary, if desired.


Rosemary roasted chicken


Chicken Ingredients


  • 4-5 lbs chicken pieces, bone in, skin on I prefer leg/thigh pieces
  • 3 tbsp extra virgin olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp fresh rosemary minced
  • 1/2 tsp black pepper
  • Nonstick cooking spray

Potato Ingredients

  • 3 1/2 lbs Yukon gold potatoes
  • 2 tbsp extra virgin olive oil
  • 12 cloves garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp fresh rosemary minced
  • 2 lemons sliced into 8 thick wheels
  • 8-10 large fresh rosemary sprigs


    • Preheat the oven to 400 degrees F and place your empty roasting pan inside to heat along with the oven.

      With the chicken skin side up, brush pieces with olive oil, then generously coat with 2/3 of the salt, pepper & rosemary. Flip over and brush with oil again, then sprinkle with remaining salt, pepper and rosemary.

    • Cut the potatoes into 1 inch chunks and place in a large mixing bowl. Toss them with the olive oil, garlic cloves, salt, pepper and 1/2 tsp minced rosemary.
    • While wearing oven mitts, very carefully remove your hot roasting pan from the oven. Spray the hot pan with nonstick cooking oil spray. Quickly and carefully pour the potatoes and garlic evenly across the bottom of the pan.
    • Place the large fresh rosemary sprigs and lemon slices on top of the potatoes. The idea is to create a bed to lay the chicken pieces on.
    • Lay the chicken pieces on top of the potatoes, rosemary and lemon. Return the pan to the oven and roast for 30 minutes.
  • After 30 minutes, remove the pan from the oven and give the potatoes a good stir to be sure they are well coated with the oil and fat from the chicken. You may need to remove the chicken for a moment to do this, just be sure to replace it when you are finished stirring the potatoes. Once the potatoes have been stirred, increase the oven heat to 450 degrees and return the pan to the oven. Roast for an additional 45 minutes or until the chicken reaches an internal temperature of 170 degrees F, the skin is crisp and potatoes are browned and tender inside. The potatoes and chicken should be done around the same time; if the potatoes do not feel “done enough” you can remove the chicken once it’s fully cooked and continue to roast the potatoes till they are cooked through.

    For a pretty presentation, serve the chicken and potatoes on a serving platter and garnish with fresh rosemary and lemon wheels.

Product photography is representative only. Weights and portions will be as stated.