Badia Rosemary, 2 Pound, 4 Per Case

Badia Rosemary delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Lamb and roasted meats: Toss whole sprigs into roasting pans or grind leaves over lamb, beef, or pork before cooking to build a deep, herbal crust.
Poultry seasoning: Rub crushed leaves onto chicken or turkey, or tuck sprigs inside the cavity for aromatic flavor that permeates the meat.
Soups and stews: Add whole leaves early in simmering so the bittersweet oils infuse broths, bean soups, and slow-cooked stews.
Mediterranean recipes: Incorporate into focaccia dough, olive oil dips, tomato sauces, and grain dishes for authentic regional flavor.
Marinades and sauces: Steep leaves in oil, vinegar, or wine-based marinades to layer herbal depth before grilling or braising.
Roasted vegetables: Scatter over potatoes, carrots, or cauliflower with olive oil and roast until fragrant and golden.

Who Would Benefit

• Home cooks who prepare Mediterranean, Italian, or French dishes regularly and want whole-leaf rosemary that stays potent over time
• Restaurant and catering kitchens that need bulk herbs with reliable certification for menu labeling
• Food service operators seeking kosher, halal, and gluten-free seasoning options in cost-effective case quantities
• Meal prep and batch-cooking households that go through herbs quickly and prefer stocking up

Product Highlights

• Premium whole rosemary leaves with bittersweet flavor and aromatic intensity
• Certified kosher, halal, and gluten-free; contains no MSG
• 2-pound bottle size balances kitchen convenience with bulk value
• 4 bottles per case (8 pounds total) for consistent supply in busy kitchens
• Whole leaves retain essential oils longer than pre-ground alternatives

Preparation & Use

Whole rosemary leaves can be used as-is for long-simmered dishes where they soften and release flavor gradually, or crushed between your fingers, in a mortar, or with a spice grinder for faster infusion and a finer texture in rubs and marinades. Remove whole sprigs before serving if a smooth finish is desired, or leave crushed leaves in for visual flecks of green. Store tightly sealed in a cool, dark cabinet; whole leaves hold peak flavor for up to two years when kept away from heat and moisture.

Common Applications

Rosemary pairs naturally with garlic, olive oil, lemon, and thyme across a wide range of preparations. Use it to season roast leg of lamb, herb-crusted rack of lamb, grilled chicken, baked fish, focaccia, rosemary-salt flatbread, potato wedges, root vegetable medleys, minestrone, white bean soup, and red wine marinades. It also works well infused into olive oil or vinegar for finishing dressings and dipping oils.