Rosemary is a culinary herb produced by the Rosmarinus officinalis plant. This herb is used in many culinary applications and is also used as an herbal medicine. Rosemary is commonly used both fresh and dry.
Rosemary is a a good source of vitamin B6, magnesium, potassium and copper, and a very good source of fiber, vitamin A, vitamin C, folate, calcium, iron and manganese. Rosemary essential oils have been shown to possess antiviral, anti-inflammatory and antioxidant compounds, as well as having the ability to protect the liver against damage, inhibit the production of fat cells and raise blood pressure (in those with low blood pressure). Rosemary also contains carnosol, a compound recently linked to inhibiting cancer growth. Some cases of contact dermatitis have been reported after rosemary oil use. See: Carnosol.
Rosemary is generally not consumed in high enough quantities to contribute significant micronutrients to the diet.
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