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. You can pick from April to October, with the best months from May to September.

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? Go for the young, flexible stems with vibrant green leaves, and skip the old, woody ones. Cut them 10–15 cm from the tip, just above a leaf node—this helps the plant grow back bushier—and leave at least two-thirds of the plant intact. Bring a paper bag or a basket, because these stems will make everything else in your basket smell like Sunday roast.

So, you’ve got a bundle of rosemary. Now what?

Don’t wash it until you use it. Wrap the stems in a damp paper towel, put them in a plastic bag and keep them in the fridge—they stay fresh for one to two weeks. Or, hang the bundle upside down in a dark, well-ventilated spot. Once crispy, strip the needles off and store them in an airtight jar. Dried rosemary is a pantry powerhouse.

But we’re here to cook.

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 tsp dried), 1 slice of fresh ginger, 1 tsp honey, 250ml water just off the boil.
  • Method: Rinse the rosemary sprig. Put it in a mug with the ginger slice. Pour the hot water over it. Steep for 5–10 minutes. It will turn a pale, golden green. Remove the rosemary, stir in the honey, and sip slowly. Bonus: it’s caffeine-free, so great for a late afternoon break.

So go on. Get your basket full of rosemary. Your kitchen—and your friends—will thank you.