Herb
Leaf
Rosemary leaf is edible foliage—peppery, aromatic or mineral depending on the plant. Young leaves are milder. Wash grit, use raw or wilt quickly. Add delicate leaves late in cooking. add tender leaves late; hard stems and seeds can go in early. Salt early for large joints, late for delicate leaves and soft fruit.
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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 0.83 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 24 mg
- Salt 0.05 g
- Total Carbohydrate 6 g
- Dietary Fibre 5.33 g
- Total Sugars 0.96 g
- Complex / starch 1.05 g
- Protein 3.08 g
- Water 84.4 g
- Energy 37.5 kcal
- Water 84.4 g
- Carbohydrates 6 g
- Protein 3.08 g
- Fat 0.83 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Omega-3 0.04 g
- Vitamins 486 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.85 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 93.4 µg
- Vitamin C 30 mg
- Vitamin E 2.3 mg
- Vitamin K 341 µg
- Minerals 263 mg
- Major Minerals 262 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.85 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.17 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 93.4 · vitamin-e: 2.3 · vitamin-k: 341.4 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Chefs insisted on fresh aromatic quality for rosemary finishes and infusions, including named leaf portions.
Chefs insisted on fresh aromatic quality for rosemary finishes and infusions, including named leaf portions.
Dried and fresh commercial packs of rosemary reached urban grocers, including named leaf portions.