Rosemary is a wonderfully fragrant herb used in many Mediterranean cuisines.


Rosemary is a woody, aromatic herb available all year round! The rosemary plant is short and bush like. It has needle-like leaves which are green on top and silver underneath. Its flowers can either be pink, blue or purple. It goes well with meats like lamb, chicken and game and many vegetables.

Rosemary has multiple uses in cooking – It can be used fresh, dried and you can add it to olive oil to add more flavour to your cooking! Its a common flavouring for focaccia, roast and mashed potatoes and you can even add it to garlic bread! It is also a common seasoning in soups, stews and is a great addition to salad dressing.

Nutritional information of rosemary

Rosemary has been used for its health benefitting qualities for thousands of years.

Rosemary has strong antioxidant properties which help the body fight free radicals. Free radicals are toxic compounds that can harm cells in the body causing them to work badly or die.

It can also decrease inflammation in your body which reduces your risk of developing heart disease, diabetes, autoimmune diseases and even cancer.

Rosemary is rich in Vitamin A, Thiamin and Magnesium. It also has high levels of Dietary Fiber, Vitamin C, Vitamin B6, Folate, Calcium, Iron and Manganese.

A good way to get all of the benefits of rosemary is to drink rosemary tea. Many people chop fresh rosemary and infuse it in water for about an hour. Many people use it to help with digestion.

Recipe suggestion: Focaccia

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