Rosemary is a source of vitamin A and beta-carotene, minerals potassium and calcium. Rosemary has also anti-inflammatory, antibacterial, and anti-microbial properties.

How To Use:

• Finely chop Rosemary and add it to eggs, cheeses, and roasted potatoes.
• Use it to flavor stuffed meats or chicken, and vegetables.
• Add fresh sprigs of Rosemary to soups and stocks for its aroma and flavor, remove the stems at the end of cooking.
• Rosemary is an ideal herb for flavoring fatty meats like lamb or oily fish.
• Rosemary is a common herb for flavoring bread and savory muffins.
• Flavor vinegar and oils with sprigs of Rosemary, this also preserves the herb.
• To store, keep fresh sprigs of Rosemary wrapped in a damp paper towel or in ice cube trays filled with oil or stock for future use.
• Dried Rosemary will keep for up to six months when stored in an airtight container.