Herb
Open Flower
Rosemary open flower is a prepared form of the flower, cut or sorted so cooks get consistent pieces without full breakdown. aromatic leaf, seed or root used to season rather than bulk. Match cooking time to piece size and moisture. add tender leaves late; hard stems and seeds can go in early. Use sound product and keep cut surfaces from drying out before the pan. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.85 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.39 g
- Cholesterol 0 mg
- Sodium 25.5 mg
- Salt 0.05 g
- Total Carbohydrate 7.26 g
- Dietary Fibre 3.82 g
- Total Sugars 1.02 g
- Complex / starch 1.02 g
- Protein 2.92 g
- Water 85.6 g
- Energy 40.5 kcal
- Water 85.6 g
- Carbohydrates 7.26 g
- Protein 2.92 g
- Fat 0.85 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.39 g
- Omega-3 0.04 g
- Vitamins 381 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 1 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 77.2 µg
- Vitamin C 2 mg
- Vitamin E 1.89 mg
- Vitamin K 281 µg
- Minerals 361 mg
- Major Minerals 360 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 1 · vitamin-b5-pantothenic-acid: 0.4 · vitamin-b6: 0.2 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 77.2 · vitamin-e: 1.89 · vitamin-k: 280.9 ·
Minerals
Open Flower of Rosemary: composition reflects this culinary part relative to the whole ingredient.
History
Herb gardens and spice trades supplied rosemary for seasoning and medicine alike, including named open flower portions.
Herb gardens and spice trades supplied rosemary for seasoning and medicine alike, including named open flower portions.
Chefs insisted on fresh aromatic quality for rosemary finishes and infusions, including named open flower portions.