Spices, rosemary, dried

Dried rosemary has a piney, slightly resinous aroma and a woody texture even after drying, so it is typically crumbled or ground before use rather than left in long needle-like pieces. It is a classic partner for roasted meats and potatoes, focaccia and other breads, and infused oils, and its sturdy flavor holds up well to high-heat roasting and grilling, unlike more delicate herbs that scorch quickly. A small amount goes a long way, since drying concentrates its already assertive flavor, and it is often paired with garlic and lemon in marinades for lamb or chicken.

Kept sealed away from light and heat, dried rosemary holds its flavor for close to a year before turning musty, though its tough, needle-like pieces stay firm well beyond that. A typical serving is one teaspoon, so the 331 calories per 100 grams listed for the dried herb bears little relation to how much it contributes in practice. Per 100 grams, rosemary is notably high in fiber (152% of the Daily Value) and iron (162%), plus 98% for calcium, figures that are meaningful mainly for those who use rosemary as a frequent, generous seasoning rather than a source of everyday nutrition, since only a light sprinkling is ever used at once.