Dendrolivano · Kozani highlands
Greek rosemary, pine, lemon and the smell of the roast.
Dried rosemary from certified growers in the Kozani highlands, packed by VEVI in Athens under FSSC 22000 — for the home spice shelf and for professional kitchens.
The herb
The evergreen of the Mediterranean.
Rosemary — dendrolivano in Greek — is the evergreen shrub of Mediterranean hillsides, known to botanists today as Salvia rosmarinus (formerly Rosmarinus officinalis). Its needle-like leaves carry a bold, piney aroma with notes of eucalyptus, lemon and camphor.
It is one of the few herbs that keeps almost all of its character when dried, and it thrives on heat: roasting, grilling and baking bring out its resin rather than burning it off.
VEVI sources rosemary from certified growers in the Kozani highlands and packs it in Athens under FSSC 22000.
- PlantSalvia rosmarinus
- Greek nameΔεντρολίβανο (dendrolivano)
- OriginGreece · Kozani highlands
- FlavourPiney, resinous, lemony
- FormatsJar · sachet 40 g · catering 465 g
- Food safetyFSSC 22000 · ISO 22000
Formats
From the jar to the catering tub.
In the kitchen
How to cook with dried rosemary.
Dried rosemary needles are firm, so crush them first and give them time in the oven or the pot.
- Crush first
Crumble or grind the needles in a mortar or between your palms before adding them.
- Add early
Put it in at the start of roasts, braises and tomato sauces so the needles soften.
- Pair it
Rosemary loves garlic, lemon, olive oil and a little thyme.
- Use a light hand
Half a teaspoon of dried rosemary is plenty for a tray of potatoes for four.
At the Greek table
Three ways Greeks use rosemary.
Rubbed with garlic, lemon and olive oil for the oven or the spit.
The Ionian fried fish in a rosemary, vinegar and raisin sauce, served cold.
Pressed into olive-oil breads and flatbreads before baking.
Tradition & wellbeing
A symbol of remembrance.
It is said that students in ancient Greece wore rosemary garlands while they studied, and across Europe rosemary remained the herb of remembrance.
Rosemary is rich in carnosic and rosmarinic acid — so much so that rosemary extracts are used in the food industry as a natural antioxidant (E392), to protect foods from going rancid.
- Natural compoundsCarnosic & rosmarinic acid
- In traditionRoasts, breads — and an infusion
- CaffeineNone
Rosemary is a food, not a medicine. If you are pregnant, breastfeeding or taking medication, ask your doctor first.
Storage & quality
Sturdy herb, same rules.
Rosemary holds its aroma well, but light, heat and humidity still fade it. Keep it closed, in a cool, dark, dry cupboard.
Once a sachet is open, move it to a clean, dry jar with a tight lid. As a rule of thumb it keeps its best aroma for about a year after opening — check the best-before date on the pack.
What good rosemary looks like
- Grey-green needles, not brown.
- A strong piney smell when you crush a few needles.
- Needles rather than woody stems and dust.
- A clear origin on the label.
In the shops
Where to find it
In Greece, VEVI is sold in supermarket chains including Galaxias, Masoutis and My market; the formats on shelf vary by store.
Trade
For retailers, HORECA & importers
Retail jars and sachets, 465 g catering tubs and herb salts for supermarkets, delis, HORECA and importers — plus private label packed to FSSC 22000.
FAQ
Frequently asked questions
What are the benefits of rosemary?
Rosemary is rich in carnosic and rosmarinic acid; its extracts are even used in the food industry as a natural antioxidant (E392) that keeps foods from going rancid. In Greek tradition it goes into roasts and breads and is also brewed as an infusion. It is a food, not a medicine.
Where does VEVI rosemary come from?
From certified growers in the Kozani highlands, packed by VEVI in Athens under FSSC 22000.
How much dried rosemary replaces fresh?
About one teaspoon of dried for one tablespoon of fresh needles. Crush the dried needles before using.
What goes well with rosemary?
Lamb, chicken, pork, potatoes, beans, bread, tomato sauces and oily fish — especially with garlic, lemon and olive oil.
Is rosemary a type of sage?
Botanically, yes: rosemary was moved into the sage genus and is now called Salvia rosmarinus. In the kitchen they remain very different herbs.
Do you have rosemary for restaurants?
Yes — a 465 g catering tub, plus wholesale and private label. Send a wholesale enquiry.