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    Rosemary?

    • Bright and piney, with a slight bitterness that goes well with meat and chicken. This robust herb should be chopped or rubbed. Rosemary's needlelike leaves release an aromatic blast of evergreen popular in Italian cooking. It makes potatoes roasted in olive oil a side dish to remember.
      Origin

      USA

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      Nutrition Facts
      Serv. Size 1 tablespoon (1.7g)
      Servings varied
      Amount Per Serving
      Calories 2Calories From Fat 0
      % Daily Value *
      Total Fat 0g0%
      Saturated Fat 0g0%
      Trans Fat 0g
      Cholesterol 0mg0%
      Sodium 0mg0%
      Potassium 15mg0%
      Total Carbohydrate 0g0%
      Dietary Fiber 0g0%
      Soluble Fiber 0g
      Insoluble Fiber 0g
      Sugars 0g
      Protein 0g
      Vitamin A 2%
      Calcium **
      Vitamin C **
      Iron **
      ** Contains less than 2 percent of the Daily Value of these nutrients.
      * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
      Calories:2,0002,500
      Total FatLess than65g80g
      Saturated FatLess than20g25g
      CholesterolLess than300mg300mg
      SodiumLess than2,400mg2,400mg
      Total Carbohydrate300g375g
      Dietary Fiber25g30g
      Calories per gram:
      Fat 9 · Carbohydrate 4 · Protein 4
    • FRESH HERBS

      Storing Basil
      Wrap fresh basil in a damp paper towel and tuck it into a plastic bag for up to 4 days, or place stems in a glass of water and refrigerate for up to a week (remove dark leaves and change the water daily).

      Storing Sorrel
      Wrap fresh sorrel in a damp paper towel and place it into a plastic bag. It should keep in the refrigerator for about 3 days.

      Storing Lemongrass
      Store fresh lemongrass in the refrigerator wrapped in plastic for up to 2 weeks; freeze the lower part of the trimmed bulb for up to a month.

      Storing Bunched Herbs
      When storing a bunch of herbs, immerse the stems in water, like a bouquet of flowers. Cover the jar with a plastic bag and place in the fridge. Change the water every day or so. Most herbs can keep for up to 5 days.

      Storing Cut Herbs
      Refrigerate cut herbs to keep them fresh. Wrap them loosely in paper towels and store in a plastic bag in the crisper compartment. Most herbs can keep for up to 5 days.

      Freezing Herbs
      To preserve herbs, mince them finely, seal in an airtight container or plastic bag, and freeze. For herbs that will be used in soups, sauces, and stews, you can fill up an ice cube tray with a tablespoon of chopped herbs, cover with water, and freeze. Pop the cubes out of the tray and store in an airtight container.
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