Rosemary Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Rosemarinus officinalis
Beef, pork, lamb, veal, poultry & seafood dishes and with many vegetables.
In general, herbs should be fresh looking, crisp and brightly-colored.
Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.
Herbs will not ripen further after harvest.
Rosemary is low in Sodium, and very low in Cholesterol. It's also a good source of Vitamin B6, Magnesium, Potassium and Copper, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Folate, Calcium, Iron and Manganese.
Amount per serving
Rosemary is native to the Mediterranean region and is a member of the mint family Lamiaceae.
Rosemary gets its name from the Latin word rosmarinus, which is derived from "dew" (ros) and "sea" (marinus), or "dew of the sea".
This herb has always been considered a symbol of remembrance and fidelity. At one time it was traditional for bridesmaids to present the groom with a bunch of rosemary on the morning of the wedding. The English were wary of such uses, wary of another superstition to the effect that where rosemary flourishes, the woman rules.
Good-quality tomatoes will be firm, smooth-skinned and be at least pink in color. Tomatoes that are partially green will ripen if left at room (...)
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