Did You Know?

The Latin name ‘Ros Maris’ means ‘Dew of the Sea’, as the plant grows well by the seaside. Legend has it that the Virgin Mary, fleeing from Herod's soldiers, hung her cloak on a Rosemary bush one night. In the morning the white flowers had turned blue under her cloak. From then on, the herb became known as ‘Rose of Mary’. In ancient Greece it was believed that Rosemary fortified the brain and refreshed the memory. Students wore it in their hair during examinations to improve their memory. Associated with remembrance, Rosemary was used at weddings and funerals. Rosemary is believed to grow well in the garden of a happy household. For a refreshing bath add a handful of Rosemary, tied in muslin, to the water. An infusion of Rosemary is said to be calming on the nerves. Rosemary is an antiseptic and works well as a breath freshener.


Rosemary retains its flavour best as whole ‘needles’ but as these can be difficult to chew, Schwartz Rosemary is chopped for convenience into smaller ps. Cineole is the principal flavour – giving volatile oil.


Sprinkle onto lamb or pork before roasting. Sprinkle onto potatoes and parsnips before roasting. Make a rich red wine, orange and Rosemary gravy for lamb or duck. Sprinkle Rosemary over barbecue coals for an aromatic smoky flavour. Rosemary makes a fresh and flavoursome marinade for meats and oily fish together with olive oil, Garlic and lemon juice.


Energy per 100g: 242 KCal
Protein per 100g: 4.9 g
Carbohydrates per 100g: 21 g
Fat per 100g: 15 g
Sugars per 100g: 0.01 g
Saturates per 100g: 7.4 g
Fibre per 100g: 43 g
Sodium per 100g: 0.05 g