Rosemary is an attractive and fragrant herb, grown by many a keen gardener. Its distinctive rich flavour pairs well with all kinds of meat, seafood, bread and bean dishes. Rosemary’s small, needle-like leaves are quite firm, so need to be chopped very finely for inclusion in recipes. Sprigs of rosemary can be added to roasting dishes to flavour meat and vegetables. Rosemary is available all year round
To Buy
Look for rosemary that smells rich and fragrant, with glossy dark green leaves
To Store
Place rosemary into a plastic bag then store in the fridge for 1 to 2 weeks
To Prepare
If using the leaves only, strip from the stalks before chopping finely and adding to recipes. If using rosemary as a flavouring, simply add sprigs or rosemary to the dish during cooking then remove before serving
Rosemary isn’t used in sufficiently large quantities to be able to supply any significant levels of nutrients.
| Quantity per serve (2g) | Quantity per 100g | |
|---|---|---|
| Energy | 5kJ | 130kJ |
| Protein | 0.1g | 3.3g |
| Fat, total | 0.1g | 5.8g |
| -saturated | 0.1g | 2.8g |
| Carbohydrate | 0.4g | 20.7g |
| -sugars | 0.4g | 20.0g |
| Sodium | 1mg | 26mg |
| Dietary fibre | 0.3g | 14.1g |
| Potassium | 13mg | 670mg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
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