Fresh herbs and salads catalog

Rosemary

Rosmarinus officinalis, commonly known as rosemary, is a woody perennial herb with fragrant, evergreen, needle‑like leaves and flowers that may be white, pink, purple, or blue. Native to the Mediterranean region, it belongs to the mint family Lamiaceae, which includes many other well‑known culinary herbs. Both fresh and dried rosemary leaves are widely used in traditional Mediterranean cooking. They have a strong, aromatic character with a slightly bitter, astringent taste that pairs well with a broad range of foods. The leaves can also be steeped to make a herbal tisane. When burned, rosemary releases a mustard‑like aroma along with a scent reminiscent of smouldering wood, a quality sometimes used to impart flavour during barbecuing.

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