Rosemary is an herb in the Labitae, or mint, family and native to the Mediterranean region.

Known as the “herb of remembrance” in the days of Hamlet, researchers have recently found that rosemary to prevents the breakdown of a brain chemical called acetylcholine.

Today this versatile herb is widely produced in France, Spain, and Portugal and used to season a variety of sweet and savory dishes.

Rosemary has a tea-like aroma and a piney flavor. Rosemary contains flavonoids and rosmarinic acid and has potent antioxidant and anti-inflammatory properties.

Selecting and Storing Rosemary

Choose fresh rosemary with bright green leaves and sturdy stems. Store refrigerated for up to a week. Dried rosemary can be kept in a cool, dry place away from sunlight for up to 6 months.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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