Whole Rosemary

Pellicano's Whole Rosemary

The Aromatic Backbone of Roasting

Pellicano's Whole Rosemary delivers a potent, unmistakable flavor that instantly evokes the savory warmth of Mediterranean cuisine. As a member of the mint family, its narrow, needle-like leaves possess a bold flavor profile that is piney, woody, earthy, and highly pungent. This strength makes it one of the few herbs that stands up beautifully to high heat and long cooking times.

We offer the leaves in their whole form because rosemary's volatile oils are best preserved within the firm leaves. When used whole, the herb slowly releases its aroma, infusing meat, poultry, and vegetables with deep, resonant flavor without turning bitter. The woody stems are also perfect for infusing simple syrups, broths, and cocktails, or used as savory skewers for grilling.

Essential Pairings for Savory Dishes

Rosemary is an indispensable partner for many hearty meats and vegetables:

• Lamb and Pork: A classic pairing. Stud whole rosemary leaves directly into the fat of a lamb shoulder or pork loin before roasting for deep internal flavor.
• Potatoes and Root Vegetables: Toss whole leaves with cubed potatoes, carrots, or parsnips before roasting. The hot oil helps to fully extract the rosemary’s essential oils.
• Focaccia and Bread: Sprinkle generously over focaccia dough or mix into savory scone and biscuit batters.
• Infused Oils: Place several whole sprigs into a bottle of high-quality olive oil for a simple, homemade infused oil, perfect for dipping bread.

Fun Fact: Herb of Remembrance

Rosemary (Salvia rosmarinus) has a rich history that extends far beyond the kitchen. In ancient Greece and Rome, the herb was revered and was a symbol of remembrance and fidelity. Students wore rosemary garlands during studies to help memory, and sprigs were traditionally worn at weddings and funerals to symbolize lasting love and remembrance. This symbolism ensures that rosemary continues to add not only flavor but a rich cultural tradition to your meals.

Easy Recipe: Classic Rosemary and Garlic Crusted Lamb Roast (Serves 6)

This recipe uses the whole rosemary leaves to create a fragrant, pungent crust that perfectly complements the richness of lamb.

Ingredients:

• 1 (3 Lb.) Boneless Leg Of Lamb
• 4 Cloves Garlic (Minced)
• 2 Tbsp. Olive Oil
• 2 Tbsp. Pellicano's Whole Rosemary
• 1 Tbsp. Salt
• 1 Tsp. Black Pepper

Instructions:

1. Prep: Preheat your oven to 400°F. Pat the Leg of Lamb dry with paper towels.
2. Make Rub: In a small bowl, mix together the Minced Garlic, Olive Oil, Whole Rosemary, Salt, and Black Pepper to form a paste.
3. Season: Rub the entire surface of the lamb generously with the paste. If your roast has a fatty side, score it lightly before applying the rub.
4. Roast: Place the lamb in a roasting pan. Roast for 45 to 60 minutes, or until the internal temperature reaches 130°F (medium-rare).
5. Rest: Remove from the oven and cover loosely with foil. Let the lamb rest for 15 minutes before carving against the grain.

Ingredients: Rosemary.