A woody evergreen shrub with needle-like leaves carrying a strong pine-and-camphor aroma from cineole and camphor itself.
What it does in a recipe: A powerful resinous note that stands up to roasting, grilling and long braising — one of the few herbs that gains rather than loses under high heat. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Both are heat-stable woody Mediterranean herbs, but thyme is gentler and lacks rosemary's camphor punch, so you use about half again as much.
Trade-offRounder and less piney. Roast potatoes and lamb will taste good but not the same — rosemary's resinous edge is what makes those dishes read as they do.
Allergen checkBlends differ by brand and some contain non-herb carriers that may include wheat. Look at the ingredient list before serving to a gluten-free guest, and get confirmation from the producer where the allergy is severe.
Worth knowing
A whole sprig dropped into a braise or an oil infuses cleanly and comes out in one piece. Chopped rosemary is much more aggressive than the same amount left on the stem.
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.