The herb not only tastes good in culinary dishes such as rosemary chicken and lamb, but it is also a good source of iron, calcium, and vitamin B6. It is typically prepared as a dried whole herb or a dried powdered extract, while teas and liquid extracts are made from fresh or dried leaves.
這種花草不僅在迷迭香雞肉和羊肉等烹飪菜餚中味道很好，而且還是鐵、鈣和維生素 B6 的良好來源。 它通常被製成乾燥的全草或乾燥的粉末提取物，而茶和液體提取物則由新鮮或乾燥的葉子製成。
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