Allergen note
Rosemary is not a common allergen and reactions are rare, though skin rashes have been reported, and children who react to related herbs such as thyme, oregano or sage may react to it too. Start with a small amount in a food your baby already eats and watch for a rash or tummy upset.
How to serve
From around 6 months, use rosemary to flavor soft foods such as mashed potatoes, roasted squash, lentils or slow-cooked chicken, either as a pinch of very finely chopped leaves or as a sprig cooked in the pot and then removed. Toddlers can enjoy it in roasted vegetables and meatballs.
Preparation
Rosemary needles stay tough even after long cooking, so simmer or roast whole sprigs with the food and lift them out before serving, or strip the needles from the woody stem and chop them extremely finely. Crumble dried rosemary to a powder, and never use rosemary essential oil in children's food.
Texture and choking risk
Whole rosemary needles are stiff and pointed and can get stuck in the mouth or throat, and the woody stems are a choking hazard. Remove every sprig, check the dish for loose needles, serve only finely minced or ground rosemary mixed into moist food, and supervise meals closely.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries rosemary, note any reaction and see it in the allergen tracker.
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