Rosemary

HerbAromaticPineyResinousWoodyCamphoraceousCitrusyEvergreen

Nutrition (per 100 g)

Calories: 131
Protein (g): 3.31
Fat (g): 5.86
Carbs (g): 20.7
Fiber (g): 14.1
Sodium (mg): 26

Aromatic leaves are fibrous and used in small amounts; flavor comes from volatile oils like cineole and camphor.

Storage

Room temp: up to 1 days
Refrigerated: up to 10 days
Frozen: up to 90 days

Rosemary is a woody, needle-leaved herb with piney fragrance and sturdy green sprigs. Its resinous, pine-like aroma and sturdy leaves hold up to heat, making it ideal for roasting meats, potatoes, and vegetables or infusing oils and braises. Sold as whole sprigs or picked leaves, it can be minced, bruised, or used whole to perfume dishes.\n\nNative to the Mediterranean, rosemary spread through Europe and the Americas via gardens and now anchors Southern European and Middle Eastern cooking. Commercial production includes field-grown shrubs and greenhouse pots, with year-round supply from domestic growers and imports.