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Ernährungsberatung Schorndorf


Also: Antonkraut, Brautkraut, wedding flowers, wreaths, sea dew, frankincense


The evergreen, bushy, branched shrub reaches a size of 50  cm to 2  Meter. The leaves are 10 to 40  mm long, narrow and leathery. The margins are rolled down, deep green and wrinkled on the upper side, and hairy white tomentose on the underside of the leaf. This protects the leaf from drying out. The pale blue flowers can appear all year round. They stand in short axillary clusters on densely leafy short shoots and are somewhat tomentose. You can collect the flowering herb or just the flowers. Rosemary is widely used as a spice in the form of fresh leaves (needles) or leaf tips.


Harvest time:

Between March and May and sometimes also in September, the rosemary blooms with light blue lip flowers. The main harvest is during the flowering period, on warm days.

Offer forms:

Fresh in the pot and as a bundle, but also dried and grated, whole and cut.
It is also offered in oil or vinegar, the aroma transfer is particularly good here.


Rosemary contains essential oils ( cineole , camphor ), 8  % Tannin , flavonoids , bitter substances , resin.


Taste and smell:

Rosemary contains essential oils and tannins similar to camphor, which means that it tastes slightly bitter-spicy to pungent. The leaves have a strong aromatic smell. Dried leaves taste tart and bitter.


Cooking and kitchen use:

Rosemary is an important spice in Mediterranean cuisine (especially in Italy and Provence ). But you should only dose rosemary sparingly, because its flavor is enormous. If you take too much of it, it will mask all other flavors, especially in ground form.

Broths and soups: minestrone, tomato soup

Meat: grilled fillet steak from beef, wild boar ragout, cevapcici, lamb in all shapes, pork, veal, venison, roast venison

Poultry: roasted game poultry, as a filling, braised chicken, roasted chicken

Fish: fried and grilled sea fish

Egg dishes: herb omelets, omelets with bacon and mushrooms

Vegetables: to be used as skewers! Tomato, peppers, mushrooms, eggplant; Ratatouille

Side dishes: fried potatoes, baked potatoes, Italian pasta dishes

Other: herb butter, pizza, sausage masses, pies, cheese pastries, ingredients of herbs of Provence, herb oil, herb vinegar


Use within dietetics:

Rosemary also stimulates the digestive glands and helps with loss of appetite and digestive disorders such as bloating, gas and mild cramps.

"Your food should be your remedies , & your remedies should be your food."

Hippocrates (460-370 BC)

Ernährungsberatung Sarah Mörstedt
Praxis für Ganzheitliche ErSarah Mörstedtährungsbertung & Ernährungstherapie Sarah Mörstedt Diätassistentin Gesundheitspädagogin (B.A.) Diätetik Schorndorf
VDD Sarah Mörstedt Diätassistentin VDD Logo
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