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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Rosemary ROSEMARY Introduction Buying and storing Preparation tips Nutritional highlights References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale For an aromatic barbecue, add rosemary stems and sprigs to the coals just before grilling. The name for this versatile herb comes from the Latin ros maris or “dew of the sea.” Native to the Mediterranean area (where it grows wild), rosemary is now cultivated throughout Europe and the United States. Its silver-green, needlelike leaves are highly aromatic and their flavor brings to mind lemon and pine. Varieties Rosemary is available in whole-leaf form (fresh and dried), as well as dried and finely ground. Buying and storing tips Select bright-looking rosemary that has a clean, fresh fragrance and no signs of wilting. Fresh rosemary can be stored at room temperature if the stems are woody; however, if they are green and supple, it should be refrigerated. It can be stored either way for two to three weeks. Dried rosemary keeps its flavor very well, and will last up to six months. Availability Fresh rosemary is available in the produce section of most markets year-round. Dried and powdered versions are available in the spice section of most markets year-round, too. Preparation, uses, and tips Rosemary can be used as a seasoning in a variety of dishes including fruit salads, soups, vegetables, meat (particularly lamb), fish and egg dishes, stuffings, dressings, and breads. It is excellent with tofu and potatoes, too, and is a classic Italian pizza herb, along with oregano. A half dozen fresh rosemary springs make a simple and delicious stuffing for roast chicken. With its pinelike, camphor flavor, rosemary is more potent than most herbs, and its flavor is not subdued by cooking. Since it can be overpowering, it’s better to add too little rosemary, rather than too much. For an aromatic barbecue, add rosemary stems and sprigs to the coals just before grilling. The leaves should be crushed or minced to bring out their full flavor before sprinkling over or rubbing onto foods. When using olive oil as a flavorful alternative to butter, try placing whole sprigs of rosemary in the oil for an herbal accent. Rosemary goes especially well with bay leaves, chervil, chives, parsley, and thyme. The individual blue rosemary flowers are edible and can be used in salads as a garnish. Nutritional Highlights Rosemary, fresh, 1 Tbsp (5g) Calories: 2.2 Protein: 0.05g Carbohydrate: 0.35g Total Fat: 0.1g Fiber: 0.24g

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