What Are Rosemary sprigs and How Can I Use Them?
Here's everything worth knowing about rosemary sprigs and how to pick them, what they are, how to store them, and what to use instead, plus 70 recipes to cook tonight.
Key Points
- Rosemary sprigs are fresh rosemary on a woody stem you cook stalk and all.
- Strip and chop the needles fine, or use the whole sprig to infuse and remove.
- The bare stems double as grilling skewers and basting brushes.
- For rosemary's flavor and background, defer to rosemary leaves.
What are rosemary sprigs?
Rosemary sprigs are fresh rosemary on the branch, the needle-like leaves still attached to a firm, woody stem. That stem is the defining feature here, because rosemary is one of the few herbs you cook with stalk and all.
The flavor is piney and resinous, the kind of strong herb that perfumes a whole roast from across the kitchen. A single sprig goes a surprisingly long way.
For rosemary's flavor and background, see rosemary leaves. This page is about the practical handling of the woody sprig.
Working With the Sprig
You have two ways to use a sprig. Strip the leaves off and chop them fine, or leave the sprig whole and let it infuse, then pull it out before serving.
To strip, hold the top tip and run your fingers down the stem against the direction the needles grow. They zip right off. Chop well, since whole needles can be tough and splintery to bite into.
The whole sprig is the better move for roasts, braises, and anything off the grill. Tuck rosemary sprigs around a chicken or lamb, as in Rosemary Garlic Rack of Lamb and Mediterranean Roast Chicken, and lift them out at the end.
The sturdy stems double as tools. A bare, stripped stem makes a fragrant skewer for grilling, and a small bundle of sprigs works as a basting brush for oil or butter, as the cooks behind Rosemary Lemon Grilled Chicken Recipe and Holiday Gravy put them to use.
Substitutes
Dried rosemary covers most cooked dishes: use about one teaspoon dried for one tablespoon of fresh leaves, and crush it so the needles do not stay hard. You lose the option of the whole-sprig infusion and the stem tricks.
Fresh thyme is the closest swap in spirit, milder and less piney, so use a bit more. A sprig of fresh sage can also stand in for that woodsy, savory backbone in a roast.
Buying & Storage
Choose sprigs that are deep green and flexible, not dry or shedding needles. They should smell sharply piney when you bend a stem.
Rosemary is hardy. Wrapped loosely in the fridge it keeps for two weeks or more, and it dries well simply left out in a bunch. Always remove whole sprigs before serving, since the woody stems are not pleasant to eat. See rosemary leaves for the full storage detail.
Nutrition
Nutrition Facts
Serving Size 1 tbsp (1g)Quick facts
Where to find rosemary sprigs: Rosemary sprigs are usually found in the produce section or aisle of the grocery store or supermarket.
Food group: Rosemary sprigs are a member of the Spices and Herbs US Department of Agriculture nutritional food group.
- In Chinese
- 迷迭香小枝
- British (UK) term
- Rosemary sprigs
- en français
- brins de romarin
- en español
- ramitas de romero
How much do rosemary sprigs weigh?
| Amount | Weight |
|---|---|
| 1 tbsp | 1 grams |
| 1 teaspoon | 0 grams |
Related
Spices and Herbs
Recipes using rosemary sprigs
There are 70 recipes that contain this ingredient.
Rosemary Lemon Grilled Chicken Recipe
A sensational treat for your taste buds as well as tummy, the Rosemary & Lemon Grilled Chicken is a no-fuss recipe that can be had anytime of the day. Packed with flavours, it is a healthy and nutritious alternative to other fried chicken recipes. A meal by itself, it can also be served with a side of salad, mashed potatoes and gravy for an extravagant meal experience.
Rosemary Lemon Grilled Chicken Recipe
A sensational treat for your taste buds as well as tummy, the Rosemary & Lemon Grilled Chicken is a no-fuss recipe that can be had anytime of the day. Packed with flavours, it is a healthy and nutritious alternative to other fried chicken recipes. A meal by itself, it can also be served with a side of salad, mashed potatoes and gravy for an extravagant meal experience.
Holiday Gravy
Smooth Rich Flavor In This Wonderful Tasting Gravy!! ..Thicken With A Potato Blended In!! ..A Few Fresh Herbs And Mushroom!!
Broccoli Rabe, Potato & Rosemary Pizza
Gourmet vegetarian pizza topped with roasted potatoes, blanched broccoli rabe, fresh rosemary, and two cheeses. This Italian-inspired pizza balances bitter greens with creamy potatoes.
Caramelized Onion Jam
This is the epitome of sweet and savory goodness. Put it on burgers, steaks, chops, crackers, or old tennis shoes. Yes, it's that good.
Roasted Chicken with 44 Cloves of Garlic (Clay-Pot)
If you do not have a clay cooker, you can use a large covered Dutch oven and reduce the oven temperature to about 375 F. Do not fear the large amount of garlic in this recipe. Garlic cloves are nutty and mellow when cooked whole. Once you try it, you may end up adding even more garlic, because they are so good!
Asian Chicken Pot Pie
Almost like a delicious Chinese stir-fry was topped with crispy phyllo pasty, which was quite good. Feel free to use your leftover turkey meat, replace the veggies with whatever you have on hand. The recipe is very versatile.
Three Bean Salad with Sweet Bell Peppers
Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.
Maitake Mushroom Soup
A rich soup with layers of earthy warm flavors. Maitake mushrooms (hen of the woods) are believed to have numerous medicinal properties and taste great.
Chicken Cutlets Romano
Outstanding, the light herb and cheese enriched batter sealed in the juices and kept the chicken breast cutlets super moist.
Coniglio Alla Molisana - Stewed Rabbit with Sausages
Italian rabbit skewers from the Molise region: boneless rabbit wrapped in Parma ham with sausages and sage, grilled or oven-roasted. A rustic showpiece.
Butterball Roasting Broiler Easy Easter Suppe
Whole roasted chicken rubbed under the skin with garlic, lemon, and fresh rosemary, roasted alongside potatoes in one pan. A simple, elegant Easter dinner that serves 10.
Pork Tenderloin with Roasted Plums & Rosemary
Pork tenderloin seared and roasted until juicy, served with plums slow-roasted in balsamic, vanilla bean, and rosemary. A bistro-style main that reduces its own pan liquid into a glossy, sweet-tart sauce.
Prosciutto Wrapped Mini-meatloaves with Garlic Mashed Spuds
Prosciutto wrapped mini-meat loaves served with a fruit chutney and garlic mashed potatoes. Spotted this recipe some time ago on an Australian site (taste.au?), tested, modified and converted it to American measurements and here it is.
Mediterranean Roast Chicken
Mediterranean roast chicken marinates two whole birds overnight in lemon, olive oil, garlic, and rosemary, then roasts with new potatoes and green olives. One-pan Sunday supper for a crowd.
Garlic-Roasted Lamb
Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.
Garlicky Pasta Chicken Salad
Garlicky pasta chicken salad made with 6 whole heads of garlic slow-cooked in olive oil and puréed with basil and rosemary. Tossed with rotini, Parmesan, and toasted walnuts.
Stufato of Swordfish & Shellfish
Italian stufato of swordfish and shellfish: seared swordfish braised with clams, mussels, tomatoes, black olives, and rosemary in a garlicky shellfish broth.
Ruby Pears
Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.
Rosemary Chicken
Rosemary chicken steamed in parchment hearts in the microwave with snow peas, red pepper, and lemon. A fast, healthy en papillote dinner that locks in moisture and aroma in about 6 minutes.
Rosemary Chicken
Rosemary chicken steamed in parchment hearts in the microwave with snow peas, red pepper, and lemon. A fast, healthy en papillote dinner that locks in moisture and aroma in about 6 minutes.
Marinated Olives with Lemon, Thyme & Rosemary
Marinated olives steeped with lemon, fresh thyme, rosemary and slivered garlic in good olive oil. A no-cook, make-ahead appetizer that gets better as it sits. Serve with warm crusty bread.
Vegetarian Ribollita
Classic Tuscan ribollita, a thick bread soup with cannellini beans, cabbage, spinach, zucchini, and rosemary. Finished with Romano cheese and a drizzle of extra-virgin olive oil.
Angelo's Milanese
Angelo's Milanese: thin breaded steak pan-fried golden, then simmered in a garlicky tomato sauce with dried chili, lemon peel, and rosemary. Italian-American comfort dinner.
Roast Lamb a la Mum
Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.
Steamed Salmon Fillets
Steamed salmon fillets with ground coriander and fresh rosemary or dill, served with fennel yogurt sauce, cucumber, and potatoes. A light, healthy fish dinner.
Grilled Veal Involtini Alla Sicialiana
Grilled Sicilian involtini with beef pounded thin, stuffed with Pecorino, pine nuts, currants, and parsley, then skewered on rosemary sprigs and grilled fast.
Lagos/Kounelli Fournou
Greek baked rabbit (lagos kounelli fournou) marinated for days in red wine and herbs, then slow-braised in a tomato-wine sauce warmed with allspice. A rustic, fall-off-the-bone game dish from the Greek countryside.
Coriander Chops
Coriander pork chops crusted with toasted ground coriander seed and cracked black pepper, braised with white wine, rosemary, and aromatic vegetables. The fragrant Mediterranean-style chop with a velvety pan sauce.
Greek Lamb Salad with Feta & Olives
A Greek lamb salad of lemon-and-rosemary marinated lamb, griddled and sliced over a loaded tomato, cucumber, and olive salad with a herby dressing and crumbled feta. A summery main-course salad.
Marinated Feta with Toasted Pita Triangles
Mediterranean style marinated feta cheese and toasted-spiced pita bread triangles are a great pair, delicious and tasty appetizer. Or they can be served as a main course.
Tuscan Lemon Chicken
Tuscan lemon chicken marinated overnight in olive oil, lemon, garlic, and rosemary, then roasted until the skin turns golden and crisp. Bright, herby, and simple, a sunny Italian roast for any night.
Chile-Rubbed Pork Tenderloin
Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.
Copper Chicken
A paprika-rubbed whole roasted chicken stuffed with garlic, orange peel, bay leaves, and rosemary, finished with a reduced pan sauce. Sunday dinner at its finest.
Rosemary Garlic Rack of Lamb
Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.
Rosemary Beet Sauce
Rosemary beet sauce, a vivid crimson reduction made from juiced beets infused with fresh rosemary, finished with red wine and butter. A striking restaurant-style sauce for roast meats and seared fish.
Roasted Chicken Thighs Provençal
Roasted chicken thighs Provençal with crispy skin-on thighs, rosemary-thyme potatoes, roasted plum tomatoes, carrots, and briny Niçoise olives. A French countryside sheet-pan dinner for six.
Roasted Rack of Lamb with Black Olive Sauce (Postrio's)
Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe
Chicken& Rosemary Dumplings
Chicken and rosemary dumplings made from scratch with a rosemary-steeped tea mixed into the biscuit batter. Tender poached chicken in a hearty vegetable broth topped with fluffy herb dumplings.
Chicken& Rosemary Dumplings
Chicken and rosemary dumplings made from scratch with a rosemary-steeped tea mixed into the biscuit batter. Tender poached chicken in a hearty vegetable broth topped with fluffy herb dumplings.
Creamy Mushroom Sauce
A creamy mushroom sauce with no cream at all: the silky body comes from mushrooms blended smooth with a reduced, aromatic curry-and-rosemary stock. Light, dairy-free, and elegant over chicken, steak, or pasta.
Butternut Squash & Prawn Soup
Butternut squash and prawn soup with a homemade shellfish stock, white wine, rosemary, and a touch of Tabasco. Velvety, rich, and served with whole prawns on top.
Leg Roast of Venison
Leg roast of venison larded with salt pork, onion, and apple slices, seasoned with allspice and rosemary, then slow-roasted on a rack. A classic hunter's approach to game meat.
Spicy Sausages, Tomatoes, Rosemary & Green Olives with Whole Wheat Pasta
Hot Italian sausage, fresh Roma tomatoes, rosemary, and briny green olives tossed with whole wheat pasta. A rustic Italian-inspired dinner ready in under 30 minutes.
