Rosemary: Pine-Citrus Herb with Rosmarinic Antioxidants & Memory-Boost Aroma
Just 1 fresh 5 g sprig perfumes a whole roast, delivers 22 mg calcium and carnosic acid that scavenges free radicals.
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What Is Rosemary?
*Salvia rosmarinus* (formerly *Rosmarinus officinalis*) is an evergreen Mediterranean shrub with needle-like leaves rich in volatile oils.
Aroma & Pairings
Warming pine, lemon peel and camphor. Loves olive oil, lamb, focaccia, potatoes and citrus desserts.
Nutrition (5 g fresh leaves)
|Calories|Fiber|Calcium|Iron|
|---|---|---|---|
|2 kcal|0.4 g|22 mg (2 %)|0.3 mg (2 %)|
Benefits
- **Rosmarinic & carnosic acids** show potent antioxidant and anti-inflammatory activity.
- Inhaling rosemary vapour may improve working memory and alertness in small human studies.
Drawbacks
- Concentrated oil can irritate skin; use culinary doses.
- Strong resinous taste overpowers delicate dishes—start with half-sprig.
Culinary Uses & Storage
- Strip leaves, mince, add near start of roasting; whole sprigs infuse stews then remove.
- Dry at ≤40 °C, keep airtight 12 months; fresh sprigs wrap in damp towel, fridge 10 days or freeze whole.
- 1. Rosemary
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