The study measures blood levels of a compound from rosemary; presumably eating it also raises those levels. I add rosemary to my roasted veggies (brussel sprouts, onion, garlic, carrots, cauliflower, broccoli, sweet potatoes, etc, tossed in olive oil, curry, red and black pepper, and salt). The smoke from rosemary twigs on the barbeque enhances grilled meats (and *may* reduce mutagens).