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Published on March 10, 2016


March 10, 2016


Farm Market/Growing Season:
Available year round.

Buying Tips:
Look for rosemary that has dark green needles, with a distinctive evergreen scent.

Store fresh rosemary in a plastic bag or in a
glass of water in the refrigerator.

Toss whole sprigs in soups, stews and sauces. Finely chop up leaves to add sparingly to beans, rice, peas, egg dishes, batters, dough
and purees.

Key Nutrients:
Rosemary contains flavonoids and dietary fiber.

Complementary Flavors:
Olive oil, parsley, sage and thyme.

Rosemary Water


  • 3 sprigs of rosemary, 4” long
  • Honey
  • Lemon


  1. Gently bruise the needles to release the oils, by rubbing gently between your hands.
  2. Heat water to just about boiling and pour over sprigs and let infuse the water about 8 minutes, until a light green color appears. Remove sprigs. 
  3. Add honey and lemon to taste.
  4. Serve hot or over ice for a refreshing summer drink.
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