What is rosemary?
The fragrance of a Sunday roast lamb dotted with cloves of garlic and sprigs of rosemary is familiar to many Australians. The rich, pungent flavour of rosemary also pairs well with chicken and seafood dishes and enhances a tumble of tomatoes, spinach and mushrooms cooked in butter.

Rosemary is native to the Mediterranean region and grows in Spain, Italy, Greece, Portugal, North Africa, Lebanon and Egypt. Archaeological records from 5000 BC show that this herb was used for medicinal and cooking purposes in southern Mesopotamia (modern Iraq). The ancient Egyptians buried rosemary with their Pharaohs and the ancient Greeks and Romans threw sprigs of rosemary into graves as a sign of remembrance. In the 14th century, a famous cosmetic preparation for the Queen of Hungary was made from rosemary, orange, chamomile and bergamot.

Rosemary is very popular in Mediterranean cuisine. Italian and Greek migrants have played a large part in introducing it to the Australian population.

Nutritional value
Rosemary contains vitamins A (important for growth and development and the maintenance of your immune system), B6 (which is involved in the production of red blood cells and regulation of nerve function), C (needed for the growth and repair of tissues in the body) and folate.
It also contains minerals such as potassium (which helps to regulate blood * pressure), and calcium and magnesium (involved in the regulation of muscle, heart and nerve function and keeping bones strong).
Rosemary contains dietary fibre, which is important for a healthy bowel.
Energy – 100 g of rosemary supplies 548 kJ.

Information from betterhealth.vic.gov.au