Spice Rack Rosemary
Spice Rack: Rosemary
In our first few Spice Rack posts, we’ve covered the basics used in grilling – salt and the various varieties for peppercorns you can use in grilling. Now, we’re moving on to some more specialized herbs that can make a delicious impact on even just a plain piece of grilled meat. Leading us off – Rosemary.
Originating out of the Mediterranean, Rosemary has had quite the long history – dating back to around 500 B.C. where it was used by both Greeks and Romans alike in medicine and cuisine. Although it’s evolved into primarily a cooking herb, many natural folk remedies still use it medicinally as well.
As far as herbs go, rosemary is actually a member of the mint family and is related to basil, oregano and marjoram. All of these herbs (aromatic Mediterranean herbs), including rosemary, are actually used frequently in grilling for the distinctive flavors they impart to food.
In grilling, rosemary can be used in a variety of ways. Lamb, beef and poultry are all common meats to use it on, although it can provide nice flavor combinations to scallops and other seafood, as well as vegetables. Like the other members of its herb family, it’s actually quite versatile with what it pairs with in cooking.
Marinades and rubs often incorporate rosemary, particularly for Tuscan style cooking where rosemary is a key flavoring along with sage and garlic. Often you will see these three ingredients come up in Tuscan cooking. For rubs, dried rosemary will make a dry rub, while using fresh rosemary will give you a wet rub consistency (still a rub, but it will be more liquefied than its dry counterpart). Just remember, like the other members of its family, rosemary can overpower your flavor profile if used in excess, so always start with smaller amounts, then add to taste prior to coating your meat.
One of our favorite ways of using rosemary on the grill, however, doesn’t involve the leaves, but rather the stalks of the sprig. If you strip off the leaves of a sturdy rosemary sprig, you can actually use the stalk as a natural kebab skewer. This will then impart the flavor of the rosemary into your meat directly from the inside out. It also makes a nice, natural presentation for your plating, rather than the standard sticks you usually see.
