Badia Organic Rosemary Leaves, 1 oz

Certified organic rosemary leaves — the resinous, pine-scented herb that anchors Mediterranean and Italian cooking. Whole dried needles hold their oils longer than ground rosemary and bloom when crushed between your fingers or steeped in hot fat.

Common Uses

Tucked under the skin of roast chicken and lamb. Crushed into focaccia dough with flaky salt and olive oil. Branches laid across roasting potatoes, carrots, and parsnips. Infused into olive oil for bruschetta, steeped in cream for panna cotta, or simmered with white beans in Tuscan ribollita. A defining note in porchetta rubs and lamb chops scottadito.

Cuisine Context

Indispensable across the northern Mediterranean — Tuscan, Ligurian, Provençal, and Catalan cooks lean on it for roasted meats and rustic breads. Pairs naturally with garlic, lemon zest, anchovy, and red wine. The piney resin holds up to long roasting where softer herbs would disappear.

Pro Tip

Bruise the leaves in a mortar with coarse salt before rubbing onto meat — it breaks the waxy coating and releases the oils that would otherwise stay locked inside during a quick sear.

Ships from Doral, FL.