Dried Rosemary

NUTRITION
Low in: Sodium.
Even lower in: Cholesterol.
Good source of: B6, Magnesium, Potassium, Cooper.
Even better source of: Dietary Fibre, Vitamin A, Vitamin C, Folate, Calcium, Iron, Manganese.
 
COOKING
Fresh to Dried Ratio: Three fresh sprigs, which give about one tablespoon of fresh rosemary leaves, would equal about one teaspoon of the dried herb.
In cooking, rosemary is used as a seasoning in a variety of dishes, such as soups, casseroles, salads, and stews. Rosemary goes well with any meat; poultry, game, lamb, pork, steaks, and fish, especially oily fish as well as with grains, mushrooms, onions, peas, potatoes, and spinach.
 
FACTS
Rosemary is a plant that belongs to the Lamiaceae family. This plant is native to the Mediterranean coast.
Name "rosemary" is derived from Latin words "ros" and "marinus", which mean "dew of the sea". It refers to the coastal region that is occupied by this plant.
A member of the mint family, also related to basil, marjoram, and oregano.
 
HEALTH
The medicinal herb contains substances that are useful for improving digestion and increasing circulation. It has also been recommended for strengthening the brain and memory.