Rosemary
<p>The leaves, both fresh and dried, are used in traditional <a href="http://en.wikipedia.org/wiki/Italian_cuisine" title="Italian cuisine">Italian cuisine</a>. They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. </p>
<p>
A <a href="http://en.wikipedia.org/wiki/Tisane" title="Tisane" class="mw-redirect">tisane</a> can be made from the leaves. When burnt, they give off a <a href="http://en.wikipedia.org/wiki/Mustard" title="Mustard">mustard</a><sup class="plainlinks noprint Inline-Template" >[<i><a rel="nofollow" class="external text" href="http://toolserver.org/%7Edispenser/cgi-bin/dab_solver.py?page=Rosemary&editintro=Template:Disambiguation_needed/editintro&client=Template:Dn">disambiguation needed</a></i>]</sup>-like smell and a smell similar to burning wood, which can be used to flavor foods while barbecuing. </p>
<p>
Rosemary is high in <a href="http://en.wikipedia.org/wiki/Iron" title="Iron">iron</a>, <a href="http://en.wikipedia.org/wiki/Calcium" title="Calcium">calcium</a> and <a href="http://en.wikipedia.org/wiki/Vitamin_B6" title="Vitamin B6">vitamin B<sub>6</sub></a>,<sup id="cite_ref-13" class="reference"><a href="http://en.wikipedia.org/wiki/Rosemary#cite_note-13">[13]</a></sup> 317 mg, 6.65 mg and 0.336 mg per 100 g, respectively.<sup id="cite_ref-14" class="reference"><a href="http://en.wikipedia.org/wiki/Rosemary#cite_note-14">[14]</a></sup> </p>
<p>
Rosemary extract has been shown to improve the <a href="http://en.wikipedia.org/wiki/Shelf_life" title="Shelf life">shelf life</a> and heat stability of <a href="http://en.wikipedia.org/wiki/Omega_3" title="Omega 3" class="mw-redirect">omega 3</a>-rich oils, which are prone to rancidity.<sup id="cite_ref-15" class="reference"><a href="http://en.wikipedia.org/wiki/Rosemary#cite_note-15">[15]</a></sup></p>