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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When wrapped in a damp paper towel and placed in a sealed bag, fresh rosemary can last up to 2 weeks in the refrigerator.
The stems are very tough and woody; they are generally not eaten. They are used to infuse flavor and then removed, or the leaves are stripped off for consumption.
Dried rosemary is the best substitute (use 1 tsp dried for 1 tbsp fresh). Thyme or sage can also work in many recipes.
Look for sprigs with vibrant green needles and a strong, fresh aroma. Avoid any that are yellowing, browning, or have damp, black spots.
Yes, you can freeze them whole in freezer bags, or strip the leaves and freeze them in water or olive oil in ice cube trays.
In culinary amounts, it is safe for most. However, very large medicinal doses should be avoided by pregnant women as it may stimulate menstruation.
Rinse the sprigs under cold running water and pat them thoroughly dry with a paper towel before using or storing.
Rosemary pairs exceptionally well with roasted meats (lamb, chicken), potatoes, focaccia bread, and root vegetables.
Unlike delicate herbs like parsley, rosemary is very hardy and retains its flavor well during long cooking processes like roasting or stewing.
rosemary sprigs is a versatile ingredient found in cuisines around the world. With 131 calories per 100g and 3.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the herb category with complete nutrition information.
View all herb →Discover 4 recipes featuring rosemary sprigs with step-by-step instructions.
Browse recipes →No, rosemary is a perennial woody herb that grows above ground; it is not a root vegetable.