tbs rosemary
Rosemary is rich in antioxidants including carnosic acid and rosmarinic acid, and contains modest amounts of vitamin A, calcium, and iron; it is negligible in calories when used as a seasoning.
About
Rosemary (Rosmarinus officinalis) is a woody, perennial herb native to the Mediterranean region, characterized by needle-like leaves and a potent, piney-herbaceous flavor with subtle lemony and camphoraceous notes. The plant's name derives from Latin "ros marinus," meaning "dew of the sea," reflecting its coastal Mediterranean habitat. Rosemary leaves contain volatile oils—primarily α-pinene, 1,8-cineole, and camphor—which give the herb its distinctive aroma and therapeutic properties. The herb exists in various cultivars, ranging from upright varieties to creeping forms, with leaf colors from silvery-green to deeper green-gray.
Culinary Uses
Rosemary is fundamental in Mediterranean cuisine, particularly in Italian, Spanish, and Greek cooking, where it flavors roasted meats, potatoes, breads, and olive oil. Fresh sprigs are commonly infused into stocks, roasted with lamb and poultry, or scattered over focaccia and flatbreads. Dried rosemary is more concentrated and suits heartier dishes, soups, and stews, though its assertive flavor requires judicious use to avoid overpowering delicate dishes. The herb pairs exceptionally well with garlic, thyme, oregano, and citrus, and is essential in herb blends such as herbes de Provence.