Rosemary (Rosmarinus officinalis)

Introduction:

The rosemary plant is native to the Mediterranean region. The strong, tangy aroma enriches food and drinks as well as skin care oils and bath additives.

Use/Preparation:

Rosemary is used fresh or dried as a spice, especially in Mediterranean cuisine. The leaves are particularly suitable for meat, fish, rosemary potatoes or a vegetable pan. Rosemary is a classic ingredient in the spice mixture "Herbes de Provence".

Health:

In folk medicine, rosemary tea is used, among other things, to relieve digestive complaints. It is said to have a stimulating and invigorating effect and also helps with headaches and migraines.

Alternatives:

Other Mediterranean kitchen herbs such as oregano, marjoram or thyme are suitable alternatives.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	62/261
Fat	2,5 g
Healthy fatty acids	0,5 g
Carbohydrates	7,7 g
Sugar	7,6 g
Protein	0,8 g
Salt	0 g