The Fresh Food Club
print Print this page

Rosemary

In season

Food Description:

Rosemary is a hardy annual herb with a strong, pine-like flavour, complementing rich and full-flavoured foods. The dried leaves are best for long, slow cooking, use fresh in dumplings, roasts and garnishes.

General Information:

Category: Herb
To Buy: Fresh rosemary can be bought in bunches from most vegetable retailers. Dried rosemary is available either as whole leaves or ground powder. Buy dried herbs which are well-packed, as thin cellophane bags do not keep in the aroma and flavour.
To Store: Store fresh rosemary in a jug of water on the kitchen bench for up to 5 days. Keep dried rosemary in an airtight container away from heat and light.
Tips and Tricks: Add ground rosemary to mashed potato to serve with lamb cutlets.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

Aches & Pains
Atherosclerosis
Fungal Infections
Inflammation
 Asthma
Bacterial Infections
Heart Disease
Ulcers

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.