Description
Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region.
Culinary Uses
The leaves, both fresh and dried, are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods.
Health Benefits
The plant is said to improve the memory. The leaves are used to flavor various foods, such as stuffings and roast meats. Rosemary is high in iron, calcium, vitamin B6, and contain many biologically active compounds. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to rancidity
