Stored

Dried rosemary needles spilled from a small glass jar onto a light grey surface.

Shows the shelf-stable storage form and the needle-like texture readers will encounter at home.

Herbs

Dried Rosemary

Shelf-stable rosemary for roasts, breads, and rubs

Intensely piney, dried rosemary seasons roasts, breads, and spice rubs year-round. Crush or grind it, as the needles stay tough. Keep it airtight and dark.

Dried rosemary is intensely piney and resinous — even more concentrated than fresh — and seasons roasts, breads, and spice rubs all year. Because the needle-like leaves stay tough and don't soften in cooking, dried rosemary should be crushed or ground before use so you don't bite into sharp little spikes. Its heat-stable oils make it ideal for rubs, focaccia, and roasted potatoes. Use it sparingly: rosemary dominates fast and can turn medicinal. A pinch ground fine into a spice blend or kneaded into dough carries its woodland fragrance throughout the dish.

Measured in: g
Storage: Airtight
Shelf life: 540 days

Find it in

Spices Seasoning

Types & varieties

Whole dried needles

Toss into braises and infusions, then strain out.

Ground rosemary

Powdered so the tough needles disappear into rubs and dough.

How to use

Crush or grind dried rosemary before adding it to rubs, breads, and roasts so no woody needles remain in the finished dish. Its heat-stable oils mean it can go in early and infuse through long cooking.

Grind it — the needles never soften
Use sparingly; it overpowers quickly
Great in dough, rubs, and roasted vegetables

Fresh vs dried

Dried rosemary is more concentrated than fresh, so use less. The main practical difference is texture — fresh leaves chop tender, while dried needles stay tough and must be crushed or ground.

Common uses

Roast lamb, chicken, and pork rubsFocaccia and savory breadsRoasted potatoes and root vegetablesWhite bean and Tuscan dishesSpice and herb rub blendsInfused oilsMarinades for grilling