Badia Rosemary Leaves, 8 oz

Whole dried rosemary leaves in the working-kitchen 8 oz size — the resinous, pine-forward herb that defines Mediterranean roasting. The needles hold their structure through long oven heat and grill flare-ups, releasing oils slowly into meat, oil, and bread.

Common Uses

Tuscan rosemary potatoes, porchetta and roast lamb, focaccia al rosmarino, grilled lamb chops, Provençal roasted chicken, white bean stews, infused olive oils, and rosemary-garlic marinades for steak.

Cuisine Context

Rosemary is the backbone of Tuscan, Ligurian, and Provençal cooking — wherever olive oil, lamb, pork, and wood-fired ovens meet. Greek, Sicilian, and Spanish kitchens lean on it just as hard for grilled meats and roasted root vegetables.

Pro Tip

Crush dried needles between your palms before adding to a dish. The friction breaks the waxy coating and unlocks the camphor and pine oils that whole leaves keep locked up during shorter cooks.

Ships from Doral, FL.