Lat. Rosmarinus officinalis
hrv. Ružmarin

Rosemary is a fragrant evergreen herb, a part of the mint family (Lamiaceae), along with many other herbs such as oregano, thyme, basil and lavender.  Its leaves have a pungent, piney, slightly bitter taste and are often used sparingly, dried or fresh, to season foods. 

History and Origin

Although the plant is naturalized throughout much of modern Europe it is native to the Mediterranean area.
In ancient times rosemary was believed to strengthen the memory and was used in literature and folklore to represent fidelity.

In Croatian tradition, rosemary is used in weddings as a welcome to the guests. Each guest receives a single branch of rosemary wrapped in ribbon (usually, red, white, and blue, representing the Croatian flag) which is pinned to their left side as corsages.


The herb not only tastes good in culinary dishes, but it is also a good source of iron, calcium, magnesium and vitamin B-6. Used medicinally, especially the flower tops, contain antibacterial and antioxidant rosmarinic acid as well as several essential oils which make the herb ideal for anti inflammatory, anti fungal and antiseptic use.

Vanilla-Rosemary Double-Potato Dauphinoise

A traditional Dauphinoise, also known as a gratin, uses heavy cream and butter, but this healthy potato gratin recipe is lightened with whole milk and reduced-fat cream cheese to create decadent results with fewer calories.

Prep Time: 15 minutes
Sit Time: 8-12 hours
Total Time: 12 hours

4 ounces reduced-fat cream cheese
½ vanilla bean or ¼ teaspoon vanilla extract
2 teaspoons minced fresh rosemary
1½ pounds white potatoes, peeled
1 pound sweet potatoes, peeled
1 teaspoon kosher salt, divided
½ teaspoon ground white pepper, divided
⅔ cup shredded cheese


  • Preheat the oven to 160°C.
  • Combine milk and cream cheese in a medium saucepan. If using vanilla bean, split the pod in half lengthwise.
  • Use the tip of a paring knife to scrape the seeds into the milk mixture and add the pod to the pot (or add vanilla extract).
  • Cook over medium heat, whisking, until the cream cheese melts and the mixture is steaming. Let stand for 10 minutes. Remove the vanilla bean (if using) and stir in rosemary.
  • Very thinly slice potatoes and sweet potatoes with a mandoline or by hand.
    Layer one-third of the sweet potatoes, slightly overlapping, in an 8-inch-square baking dish. Sprinkle with a little salt and pepper.
    Layer on one-third of the potatoes and sprinkle with a little more salt and pepper.
  • Set aside ¼ cup of the milk mixture, then pour about half of the remaining mixture over the potatoes. Repeat the same layers two more times. (The potatoes will not be completely submerged.)
  • Drizzle the reserved ¼ cup milk mixture over the top and sprinkle with cheese.
  • Bake until bubbly and golden brown, 1¼ to 1½ hours. Let cool for about 15 minutes before serving. 

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