Rosemary
Rosemary is a low-histamine herb with no known histamine-raising properties in typical culinary amounts.
Rosemary doesn't contain meaningful histamine and isn't known to trigger histamine release in the body.
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A reliable seasoning choice — rosemary is widely used fresh or dried without reports of histamine-related issues at normal cooking quantities
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Fresh vs. dried — fresh rosemary is the least processed option; dried versions are still generally fine, though fresher dried herbs tend to be better overall
Using fresh rosemary when it's available is an easy way to keep things simple and high quality.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)