Sunday’s Chicken Dinner Recipe – Rosemary Chicken and Mushrooms with Mixed Vegetables

November 3, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Rosemary Chicken and Mushrooms with Mixed Vegetables. Fire up the grill for this week’s recipe of Rosemary Chicken and Mushrooms with Mixed Vegetables. To make this recipe you’ll need; 1 Whole Chicken (bone in and skin on), White Button Mushrooms, Olive Oil, Low Sodium Vegetable Broth, Rosemary, and Assorted Vegetables ( Squash, Onions, Bell Peppers, tomatoes). You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines so check it out today1 Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Rosemary Chicken and Mushrooms with Mixed Vegetables
This dish includes the timeless taste of chicken on the bone with a great technique for grilling mushroom kabobs. White button mushrooms are threaded on rosemary stalks for added flavor and an impressive presentation.

Recipe Ingredients:
1 whole chicken, bone in and skin on (cut into two each breasts, thighs, drumsticks)
1 pound white button mushrooms
1/3 cup olive oil, plus extra for brushing vegetables
2/3 cup low-sodium vegetable broth
1/4 cup minced fresh rosemary – divided use
1 teaspoon freshly ground black pepper
4 (6-inch) sprigs rosemary with woody stems
2 pounds assorted summer vegetables cut into 1-inch pieces (summer squash, onion wedges, bell peppers, tomatoes)

Cooking Directions:
1 – Preheat grill.
2 – Place chicken and mushrooms in separate gallon-size plastic zipper bags. Whisk together olive oil, vegetable broth, rosemary and pepper and pour half of mixture in each bag. Seal bags and turn several times to coat food with rosemary oil. Bags may be prepared the night before and stored in refrigerator. If refrigerated, return chicken to room temperature before grilling.
3 – Place chicken on grill skin side down and turn when skin turns deep brown. Grill chicken until crispy on outside and juices run clear when pierced with a fork, about 20 to 35 minutes. Remove and place on a platter; cover with foil and let rest for about 10 minutes.
4 – While chicken cooks, thread mushrooms onto rosemary sprigs and other vegetables onto bamboo or metal skewers. Keep like vegetables together and brush them, excluding mushrooms, lightly with olive oil.
5 – While chicken rests, grill vegetables. Start with firmer vegetables like mushrooms, onions and bell peppers, followed by softer ones like summer squash and tomatoes. Rotate once and grill until lightly charred and tender, about 10 minutes for firmer vegetables, 6 for softer vegetables.
6 – Add vegetables to platter with chicken and serve.
Makes 4 servings.

Nutritional Tips: Mushrooms offer many essential nutrients, including the natural antioxidants selenium and ergothioneine, B vitamins riboflavin, niacin and pantothenic acid, and copper. White button mushrooms also are a largely unrecognized source of vitamin D – one serving provides 15 IU of vitamin D. And, mushrooms have close to 300 mg of potassium in each serving, an important nutrient many Americans do not get enough of. Best of all, one serving of mushrooms provides these essential nutrients in a mere 20 calories and zero grams of fat.
https://www.cooksrecipes.com/chicken/rosemary_chicken_and_mushrooms_with_mixed_vegetables_recipe.html

Sunday’s Chicken Dinner Recipe – Chicken Legs with Glazed Eggplant, Zucchini and Apricots SUNDAY

August 18, 2019 at 6:02 AM | Posted in chicken, CooksRecipes, Sunday's Chicken Dinner | Leave a comment
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This week’s Sunday’s Chicken Dinner Recipe is – Chicken Legs with Glazed Eggplant, Zucchini and Apricots. Made using Whole Chicken Leg Quarters along with Rosemary, Balsamic Vinegar, Honey, Eggplant, Zucchini, and Apricots. Grab your skewers and fire that grill up for this week’s recipe! The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes that will please every one’s tastes, diets, and cuisines so check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Chicken Legs with Glazed Eggplant, Zucchini and Apricots

Recipe Ingredients:
4 whole chicken leg quarters
2 teaspoons salt – divided use
1 teaspoon freshly ground pepper – divided use
1 tablespoon finely chopped fresh rosemary
4 cloves garlic, minced
2 tablespoons olive oil
3/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon lemon juice
1 small eggplant, sliced into 1/2 to 3/4-inch slices
2 small zucchini, sliced into 1/2 to 3/4-inch slices
8 dried apricots
8 wooden or metal skewers

Cooking Directions:
1 – In a small bowl, combine salt, pepper, rosemary, garlic and olive oil. Crush into a paste by pressing the garlic to the sides and bottom of the bowl with the back of a spoon.
2 – Place chicken legs in baking dish and rub all over with garlic rosemary paste, rubbing over and under skin. Allow chicken to marinate for 30 minutes.
3 – While chicken is marinating, combine balsamic vinegar, honey, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper and lemon juice in a small saucepan. Bring to a boil and reduce by half, about 15 to 20 minutes. If using wooden skewers, soak skewers in water to prevent burning while cooking.
4 – Place vegetables and apricots in a large bowl. Pour balsamic glaze over; toss to coat well. String vegetables and apricots onto skewers, alternating between eggplant, zucchini and apricots. Reserve any remaining glaze in bowl.
5 – Preheat broiler or prepare grill by heating on high, covered for about 10 minutes. Adjust grill heat to medium high after preheating.
6 – Over medium high heat, sear or broil chicken on lightly oiled rack. Turn over once until well browned, cooking for a total of 6 to 8 minutes. Continue to cook chicken, moving and turning to avoid burning. Grill or broil chicken, until it reaches an internal temperature of 170°F (76.6°C), about another 20 to 25 minutes.
7 – When chicken is halfway done, place vegetable skewers on grill or under broiler. Grill, turning often, until vegetables are tender and browned but not falling off of skewers, about 15 to 20 minutes.
8 – To Serve: Place chicken on a platter, arrange skewers (or remove vegetables from skewers if preferred) next to chicken. Drizzle warm vegetables with remaining honey balsamic glaze.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 340; Total Fat: 9g; Cholesterol: 70mg; Total Carbs: 38g; Protein: 30g; Sodium: 960mg.
https://www.cooksrecipes.com/chicken/chicken_legs_with_glazed_eggplant_zucchini_and_apricots_recipe.html

Soup Special of the Day…….Turkey Tuscan Bean and Tomato Soup

August 26, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey Tuscan Bean and Tomato Soup. This is from the Jennie – O Turkey website and is made with JENNIE-O® Lean Italian Seasoned Ground Turkey along with Rosemary, Shallots, and Great Northern Beans. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Turkey Tuscan Bean and Tomato Soup
Rosemary, shallots, lean ground turkey and Great Northern Beans simmer together to create this low fat Italian soup. Topped with crunchy croutons, it’s great comfort food for cool nights.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
1 tablespoon olive oil
½ cup sliced shallots or onion
3 cloves garlic, minced
2 (16-ounce) cans Great Northern Beans, rinsed and drained
1 (14.5-ounce) can seasoned diced tomatoes
2 (14.5-ounce) cans reduced-sodium chicken broth
1 tablespoon chopped fresh rosemary
¼ teaspoon freshly ground pepper
½ cup garlic or herb croutons, divided, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook 5 minutes or until softened, stirring occasionally.
3) Add beans, tomatoes, broth, rosemary, pepper and turkey; bring to boil. Reduce heat; simmer, uncovered 15 minutes or until thickened.
4) Ladle into shallow bowls; top with croutons.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 21g
Carbohydrates 29g
Fiber 10g
Sugars 6g
Fat 10g
Cholesterol 55mg
Sodium 800mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/147-turkey-tuscan-bean-and-tomato-soup

 

Lean Italian Seasoned Ground Turkey
For all your favorite spaghetti, lasagna meatball and sausage recipes, look no further than JENNIE-O® Lean Italian Seasoned Ground Turkey! It’s already Italian seasoned right out of the package. And since it’s lean, it comes with 70% less fat than USDA data for all ground beef. Save on prep time, and flavor!

* GLUTEN FREE
* PRESEASONED
* 70% LESS FAT THAN REGULAR GROUND BEEF
* 20 OZ-PACKAGE (1.25 LBS)
* 16 OZ-PACKAGE (1 LB) 20-OZ (1.25 LBS) PACKAGE

COOKING INSTRUCTIONS
CONSUMER STOVETOP SKILLET:
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size112 g

Calories 160
Calories From Fat 90
Total Fat 9.0 g
Saturated Fat 3.0 g
Trans Fat. 0 g
Cholesterol 80 mg
Sodium 620 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 2 g
Protein 19 g
Vitamin A 0%
Vitamin C 4%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/195-lean-italian-seasoned-ground-turkey

Soup Special of the Day!……..Turkey Tuscan Bean and Tomato Soup

October 1, 2017 at 5:10 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey Tuscan Bean and Tomato Soup. This is from the Jennie – O Turkey website and is made with JENNIE-O® Lean Italian Seasoned Ground Turkey along with Rosemary, Shallots, and Great Northern Beans. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Turkey Tuscan Bean and Tomato Soup
Rosemary, shallots, lean ground turkey and Great Northern Beans simmer together to create this low fat Italian soup. Topped with crunchy croutons, it’s great comfort food for cool nights.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
1 tablespoon olive oil
½ cup sliced shallots or onion
3 cloves garlic, minced
2 (16-ounce) cans Great Northern Beans, rinsed and drained
1 (14.5-ounce) can seasoned diced tomatoes
2 (14.5-ounce) cans reduced-sodium chicken broth
1 tablespoon chopped fresh rosemary
¼ teaspoon freshly ground pepper
½ cup garlic or herb croutons, divided, if desired

DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook 5 minutes or until softened, stirring occasionally.
3) Add beans, tomatoes, broth, rosemary, pepper and turkey; bring to boil. Reduce heat; simmer, uncovered 15 minutes or until thickened.
4) Ladle into shallow bowls; top with croutons.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories300
Protein21g
Carbohydrates29g
Fiber10g
Sugars6g
Fat10g
Cholesterol55mg
Sodium800mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/147-turkey-tuscan-bean-and-tomato-soup

Garlic-Herb Roasted Hasselback Baby Potatoes

June 2, 2017 at 5:33 AM | Posted in Jennie-O Turkey Products | Leave a comment
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Passing along a delicious side dish off the Jennie – O website, Garlic-Herb Roasted Hasselback Baby Potatoes. At the Jennie – O website you’ll not only find a fantastic selection of Turkey recipes but also selections of side dishes and desserts. So don’t wait check it out today. Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Garlic-Herb Roasted Hasselback Baby Potatoes
These delicious sliced potatoes are a dream come true—lightly seasoned and roasted until crisp on the outside and tender on the inside.

 

INGREDIENTS

½ cup butter
3 cloves garlic, sliced
2 tablespoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh tarragon leaves
16 small Yukon Gold potatoes
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
DIRECTIONS

1) Heat oven to 400°F.
2) In small saucepan, over medium-low heat, melt butter. Add garlic and herbs and cook 2 minutes or until fragrant.
3) Make ⅛-inch slices in top of potatoes, making sure not to cut through. Place potatoes in 13-x 9 inch baking pan. Spoon butter mixture over potatoes. Sprinkle evenly with salt and pepper. Bake 40 minutes or until tender. Serve with Horseradish Cream Sauce, if desired.
4) Horseradish Cream Sauce: Stir 1 tablespoon prepared horseradish into 1 cup sour cream. Season with salt to taste.

 

 

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 340
Protein 6g
Carbohydrates 54g
Fiber 8g
Sugars 4g
Fat12g
Cholesterol 30mg
Sodium 260mg
Saturated Fat 7g
https://www.jennieo.com/recipes/1061-garlic-herb-roasted-hasselback-baby-potatoes

Soup Special of the Day! – Lentil Turkey Soup

December 18, 2016 at 6:20 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Lentil Turkey Soup. Made with leftover JENNIE-O® OVEN READY™ Turkey along with garlic, onions, rutabaga, lentils and rosemary. For the Turkey you can use any OVEN READY™ product. You can find this recipe along with all the other Jennie – O recipes at the Jennie – O website! Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Lentil Turkey Soup

Try this recipe with any OVEN READY™ product.

This Lentil Turkey Soups is a delicious way to cook with leftover holiday turkey. Simmered with garlic, onions, rutabaga, lentils and rosemary, it’s a dinner for under 500 calories per serving.

INGREDIENTSlentil-turkey-soup

1 teaspoon olive oil
2 cups chopped onion
6 garlic cloves, minced
2 cups chopped carrots
1½ cups chopped celery
1 cup chopped rutabaga
1¼ cups dried brown lentils
2 quarts low-sodium or homemade chicken or turkey broth
1 rosemary sprig
2 bay leaves
salt and freshly ground pepper, if desired
2 cups cubed leftover JENNIE-O® OVEN READY™ Turkey
2 tablespoons lemon juice

 
DIRECTIONS

1) In large pot, heat oil over medium-high heat. Add onion and garlic. Cook 5 minutes or until onion is softened, stirring occasionally.
2) Add carrot, celery, rutabaga, lentils, broth, rosemary, bay leaves and salt and pepper, if desired. Bring to boil; reduce heat to medium-low. Cook, covered, 40 minutes or until lentils and vegetables are tender, stirring occasionally.
3) Stir in turkey and lemon juice. Remove and discard rosemary and bay leaves before serving.

RECIPE NUTRITION INFORMATION
PER SERVINGJennie O Make the Switch
Calories330
Protein29g
Carbohydrates43g
Fiber10g
Sugars12g
Fat7g
Cholesterol20mg
Sodium420mg
Saturated Fat1g
https://www.jennieo.com/recipes/615-lentil-turkey-soup

Diabetic Dish of the Week – Rosemary Roasted Butternut Squash

November 15, 2016 at 5:57 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week – Rosemary Roasted Butternut Squash. A perfect low carb and low calorie side dish to go with any meal!

 

 

Rosemary Roasted Butternut Squash

Ingredients
1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons light olive oil, or more to taste
1 teaspoon dried thyme
1/2 teaspoon roasted cumin
sea salt to taste
ground black pepper to taste

Directions
1 – Preheat oven to 400 degrees F (200 degrees C).
2 – Mix butternut squash cubes, garlic, rosemary, olive oil, thyme, cumin, salt, and black pepper until well coated. Spread mixture into a large baking dish.
3 – Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

“Meatless Monday” Recipe of the Week – Holiday Rosemary Smashed Potatoes

December 14, 2015 at 6:09 AM | Posted in Meatless Monday, PBS | 3 Comments
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Kick up your Christmas Dinner another notch with this week’s Meatless Monday Recipe of the Week, Holiday Rosemary Smashed Potatoes. It uses my favorite Potato, the Fingerling Potato. Ad Extra Virgin Olive Oil, Rosemary, Sea Salt, and you are set to go! It’s from one of my favorite sites, PBS/RECIPES website. Which has a great selection of recipes of all cuisines. http://www.pbs.org/food/recipes/

 

 

Holiday Rosemary Smashed PotatoesPBS

Ingredients
35 to 40 ounces fingerling or baby potatoes, scrubbed
1½ tablespoons extra-virgin olive oil
1 tablespoon crushed dried rosemary
½ teaspoon sea salt, plus more as needed

 
Directions
1 – Fit a steamer basket into a medium-sized saucepan with a tight-fitting lid. Add 2 to 3 inches of cold water to the pot and then add the potatoes. Cover and bring to a boil. Steam the potatoes for 10 minutes. Transfer the potatoes to a large bowl and let cool 10 minutes.
2 – While the potatoes cool, preheat the oven to 375 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
3 – Add the olive oil, rosemary and sea salt to the cooled potatoes and toss to lightly coat, using a large spoon, letting the excess olive oil and rosemary run to the bottom of the bowl. Arrange the potatoes about 1⁄2-inch apart in a single layer on the prepared baking sheet. Using a sturdy, flat spatula, “smash” each potato so it is slightly flattened. Brush the tops of the flattened potatoes with the seasoned oil that settled into the bottom of the mixing bowl.
4 – Roast for 50 to 60 minutes, or until the potatoes are golden brown and slightly crispy. Season with more sea salt, if desired, while still hot. Let cool 10 minutes and serve warm.
Nutrition Info
Amount per serving, based on 8 servings: 139 Calories; 3g Fat; 0g Saturated fat; 3g Protein; 8mg Sodium; 25g Total Carbohydrate; 0g Sugars; 2g Fiber

http://www.pbs.org/food/recipes/smashed-potatoes/

Litehouse Poultry Herb Blend

May 28, 2015 at 5:25 AM | Posted in spices and herbs | Leave a comment
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Litehouse Poultry Herb Blend

Just wanted to pass along a heads up on a Spice Blend I came across, Litehouse Poultry Herb Blend. I found it last week when I was at Jungle Jim’s International Market. I’ve used once and Mom gave it a try and we both loved it. Really some great flavor packed in the bottle, give it try soon!

 

Litehouse Poultry Herb BlendLitehouse Poultry Herb BlendOur Instantly Fresh™ Poultry Herb Blend gives your chicken dinner a garden-fresh taste! Each herb enhances the flavor and aroma of your meal.

INGREDIENTS
Onions, Thyme, Sage, Marjoram, Spring Onions, Garlic, Rosemary

BEST POULTRY HERB BLEND PAIRINGS
Soup, Meat, Scallops, Vegetables, Omelets

POULTRY HERB BLEND DOESN’T JUST TASTE GREAT, IT’S GOOD FOR YOU TOO!
– Non-GMO
– Gluten-Free
– No additives
– Perfectly blends the convenience of dried herbs with the taste of fresh herbs
– Herbs harvested at the height of flavor and freeze-dried immediately, keeping their pores open naturally
– As close to fresh as you can get
– No refrigeration required

 
http://www.litehousefoods.com/content/poultry-herb-blend

Herb and Spice of the Week – Rosemary

March 19, 2015 at 5:32 AM | Posted in Herb and Spice of the Week | Leave a comment
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Rosemary in flower

Rosemary in flower

Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs. The name “rosemary” derives from the Latin for “dew” (ros) and “sea” (marinus), or “dew of the sea”. The plant is also sometimes called anthos, from the ancient Greek word ἄνθος, meaning “flower”. Rosemary has a fibrous root system.

 

 

Rosemary is an aromatic evergreen shrub that has leaves similar to hemlock needles. The leaves are used as a flavoring in foods such as stuffings and roast lamb, pork, chicken and turkey. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. It can withstand droughts, surviving a severe lack of water for lengthy periods. Forms range from upright to trailing; the upright forms can reach 1.5 m (5 ft) tall, rarely 2 m (6 ft 7 in). The leaves are evergreen, 2–4 cm (0.8–1.6 in) long and 2–5 mm broad, green above, and white below, with dense, short, woolly hair. The plant flowers in spring and summer in temperate climates, but the plants can be in constant bloom in warm climates; flowers are white, pink, purple or deep blue.

 

 

Rosemary is used as a decorative plant in gardens where it may have pest control effects. The leaves are used to flavor various foods, such as stuffings and roast meats.

 

Flowering rosemary

Flowering rosemary

Since it is attractive and drought-tolerant, rosemary is used as an ornamental plant in gardens and for xeriscape landscaping, especially in regions of Mediterranean climate. It is considered easy to grow and pest-resistant. Rosemary can grow quite large and retain attractiveness for many years, can be pruned into formal shapes and low hedges, and has been used for topiary. It is easily grown in pots. The groundcover cultivars spread widely, with a dense and durable texture.

Rosemary grows on friable loam soil with good drainage in an open, sunny position. It will not withstand waterlogging and some varieties are susceptible to frost. It grows best in neutral to alkaline conditions (pH 7–7.8) with average fertility. It can be propagated from an existing plant by clipping a shoot (from a soft new growth) 10–15 cm (4–6 in) long, stripping a few leaves from the bottom, and planting it directly into soil.

 

 

Dried Rosemary

Dried Rosemary

Fresh or dried leaves are used in traditional Italian cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood compatible with barbecued foods.

In amounts typically used to flavor foods, such as one teaspoon (1 gram), rosemary provides no nutritional value. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils which are prone to rancidity.

 

 

Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room. It is also burnt as incense, and used in shampoos and cleaning products.

 

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