Super source
Carbohydrate
10.6 g · 4% DV target
A woody, perennial herb with needle-like leaves and a pungent, pine-like aroma, rosemary is a culinary staple that provides a dense concentration of protective plant compounds.
Rosemary contains high concentrations of carnosic acid and rosmarinic acid, which function as natural preservatives by inhibiting oxidation (the chemical breakdown of fats and proteins) in food products .310
Systematic reviews of animal studies indicate that rosemary extracts may support cognitive function by reducing protein carbonyls (markers of oxidative stress) in the brain's hippocampus .1
The herb is a significant source of polyphenols (plant compounds with antioxidant properties), which have been shown in laboratory and animal models to reduce markers of inflammation and support gastrointestinal health .3912
Early research in animal models suggests that continuous consumption of rosemary extract may influence lipid metabolism, with some studies showing decreased plasma triglycerides and increased HDL (good cholesterol) .5
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
10.6 g · 4% DV target
7.65 g · 27% DV target
5.07 g · 10% DV target
45.8 μg · 5% DV target
17.3 mg · 19% DV target
0.28 mg · 16% DV target
Seasonality has not been estimated for this ingredient yet.
Wrap in a damp paper towel and place in a plastic bag.
Freeze whole sprigs or leaves in ice cube trays with oil.
A hardy, drought-tolerant perennial that requires minimal water and can grow in poor soils.
Ancient Greek students would wear garlands of rosemary around their heads while studying to improve their memory and concentration.