Rosemary is safe for babies from 6 months old. How you prepare it changes as your baby grows. Here is exactly what to do at each stage.
Choking risk: low
Low choking risk with appropriate preparation. Always supervise mealtimes.
Flavor guide
Fresh rosemary has a sharp, resinous, piney aroma with a slightly camphor-like intensity that can be overpowering in large amounts. Cooking mellows the intensity considerably: roasted alongside vegetables or meat, it becomes a warm, earthy, woodsy note that adds depth without dominating. It pairs naturally with potato, lamb, chicken, white beans, olive oil, lemon, garlic, and winter squash.
Use very finely minced fresh needles or a whole sprig infused into olive oil or broth, then removed before serving. The intense piney flavor pairs well with lamb, potato, and sweet potato.
Serving ideas
Finely minced and cooked into roasted potatoes, squash, or meat. Remove whole sprigs before serving.
Serving ideas
Any family use: focaccia, roasted meats, herb butter, infused oils.
Serving ideas
Strip needles and freeze flat on a tray, then bag. Or freeze whole sprigs. Needles fall off easily once frozen.
Ingredients
Steps
Cut wedges at least half an inch across for a gripable size. For babies 6-8 months, mash a wedge flat or cut into thin finger-length strips before serving. Rosemary needles must be finely minced so they cook soft rather than staying stiff.
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