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    Kitchen Dictionary: rosemary

    rosemary

    The Italians are particularly fond of this pungent herb with its needle-like leaves. They often use it to flavor meats and tomato sauces. Rosemary stems, stripped of their leaves, can also be used as skewers for kabobs. Dried rosemary is an excellent substitute for fresh.

    Ingredient

    Season: available year-round

    Matches well with: beans, chicken, fish, game, grains, lamb, mushrooms, onions, oranges, peas, pork, potatoes, poultry, salmon, spinach, steaks, veal

    Substitutions: 1 tablespoon fresh = 1 teaspoon dried; sage OR savory OR thyme

    More Rosemary Recipes
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    Nutrition Facts

    Calculated for 1 tbsp
    Amount Per Serving %DV
    Calories 10
    Calories from Fat 4 (41%)
    Total Fat 0.5g 0%
    Saturated Fat 0.2g 1%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.1g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 1mg 0%
    Potassium 31mg 0%
    Total Carbohydrate 2.1g 0%
    Dietary Fiber 1.4g 5%
    Sugars 1.4g
    Protein 0.2g 0%

    How is this calculated?

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