Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves. It is a member of the mint family Lamiaceae, which also includes many other herbs.
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine; they have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. A tisane can also be made from them.
When burned they give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbecuing.
Rosemary is extremely high in iron, calcium, and Vitamin B6.
Rosemary extract has been shown to improve the shelf life and heat stability of omega-3 rich oils, which are prone to going rancid.
Nutrition
Nutrition Facts
Serving Size 1 tbsp (3g)
Amount per Serving
Calories 9Calories from Fat 4
% Daily Value *
Total Fat 0.5g
1%
Saturated Fat
0.2g
1%
Trans Fat
~
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrate
1.9g
1%
Dietary Fiber
1g
5%
Sugars
~
Protein
0.1g
Vitamin A 2%
•Vitamin C 3%
Calcium 4%
•Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your caloric needs.
Had a bag of small white potatoes that needed to be used up, and this was the recipe I made with our fresh sage growing at the backyard and locally grown garlic.
Needless to say, these sage-garlic roasted potatoes were delicious. Very garlicky and sage just added a mild herby flavor that really went well with the golden, brown and slightly crispy potatoes.
If you have slender fingerling potatoes, the dish would look even better, because the shape of the fingerling potatoes matches sage leaves even better. An easy and tasty side dish that goes well with any main course.
