Keep rosemary to tiny culinary amounts and avoid essential oils, extracts, and heavily seasoned rosemary dishes. Concentrated preparations are much stronger than plain leaf.
Rosemary is a woody herb with needle-like leaves, common in home gardens and used fresh and dried for roasts, breads, marinades, and seasoning blends.
Fresh leaves and dried flakes are much milder than concentrated oils and extracts. Many seasoned products combine rosemary with garlic, onion, salt, and fats.
Herb-coated roasted meats and infused oils add extra salt, fat, and alliums alongside the herb.
