Let’s talk rosemary. Not the sad, dried-up stuff in a jar from the supermarket, but the real deal: a fragrant, spiky bush that’s basically begging to be cut. And in the Netherlands, you can absolutely do that. Hop on your fiets, grab a pair of scissors, and head to one of the many pluktuinen (pick-your-own gardens) that dot the countryside.
Picking rosemary is a sensory event. You don’t just see it; you smell it from three metres away. Run your fingers along a stem and your hand will smell like a Tuscan hillside for the rest of the afternoon. The best trick? Don’t be shy. Don’t just pluck a few sad little needles. Look for the long, woody stems that are a solid green-grey colour. Snip them low, near the base of the branch—this actually helps the plant grow bushier, so the farmer will thank you. Bring a paper bag or a basket, because these stems are aromatic ninjas that will make everything else in your basket smell like Sunday roast.
Make a day of it. Bring a thermos of coffee, a stroopwafel, and make a game of who can find the most fragrant branch. Kids love the feeling of snapping the woody stems, and trust me, the car ride home will smell divine.
So, you’ve got a bundle of rosemary. Now what?
First, don’t just shove it in the fridge. Stand it upright in a glass of water like a bouquet—it stays fresh for over a week. Or, hang it upside down in a dry, dark spot. Once crispy, strip the needles off and store them in a jar. Dried rosemary is a pantry powerhouse.
But we’re here to cook. And drink.
Two Cooking Recipes for Rosemary
Recipe 1: Rosemary & Sea Salt Focaccia This is the “look what I made” bread that’s actually dead simple.
- Ingredients: 500g bread flour, 7g dried yeast, 400ml warm water, 4 tbsp olive oil, 2 tsp salt, 3 tbsp fresh chopped rosemary, flaky sea salt.
- Method: Mix flour, yeast, and water. Add 2 tbsp oil, salt, and half the rosemary. Knead for 8 minutes. Let it rise for 1.5 hours. Spread the dough into an oiled baking tin. Poke deep dimples into the dough with your fingers. Drizzle with remaining oil, sprinkle the rest of the rosemary and a good pinch of sea salt. Bake at 220°C for 20–25 minutes until golden. Eat it warm. Eat it all.
Recipe 2: Rosie’s Lemon & Rosemary Roast Chicken The ultimate Sunday dinner, but with a green twist.
- Ingredients: 1 whole chicken, 1 lemon, 5–6 long rosemary sprigs, 4 garlic cloves, butter, salt, pepper.
- Method: Pat the chicken dry. Slide your fingers under the skin to loosen it. Push small knobs of butter and rosemary leaves under the skin. Stuff the cavity with the halved lemon, remaining rosemary, and garlic. Rub the outside with more butter, salt, and pepper. Roast at 190°C for about 1 hour 20 minutes (until juices run clear). Let it rest. The skin will be crispy, the meat infused with that piney-lemony magic.
One Herb Tea Recipe
Rosemary & Honey Wind-Down Tea Not a wild concoction, but a truly soothing brew.
- Ingredients: 1 large sprig fresh rosemary (or 1 tbsp dried), 1 slice of fresh ginger, 1 tsp honey, 250ml boiling water.
- Method: Rinse the rosemary sprig. Put it in a mug with the ginger slice. Pour boiling water over it. Steep for 5–7 minutes. It will turn a pale, golden green. Remove the rosemary, stir in the honey, and sip slowly. It’s calming, good for digestion, and makes your kitchen smell like a spa. Bonus: it’s caffeine-free, so great for a late afternoon break.
One Cocktail Recipe
The Rosemary Dutch Mule Because rosemary and gin were meant to be.
- Ingredients: 50ml gin (Dutch jenever works beautifully), 15ml fresh lime juice, 100ml ginger beer, 1 long fresh rosemary sprig, ice.
- Method: Fill a copper mug or highball glass with ice. Pour in the gin and lime juice. Top up with ginger beer. Slap the rosemary sprig between your hands to release its oils, then stick it right in the drink (it doubles as a stirrer, and a highly fragrant straw). Give it a gentle stir. It’s crisp, spicy, and herbal. Dangerous because it goes down like lemonade.
So go on. Get your hands dirty, your fingers sticky, and your basket full of rosemary. Your kitchen—and your friends—will thank you.