OVERVIEW:
Rosemary is a flowering evergreen and is an aromatic member of the mint family that produces thin, needle-like leaves. With its highly fragrant woody scent, it also adds a delightful pungent and piney flavor to cuisines all across the world. Rosemary can withstand longer cooking times even at high temperatures. It is classically used as a rub for pork and lamb and when added to grilled or roasted foods, potatoes, eggs, and tomato-based soups and stews or baked into bread and crackers the flavor just blossoms. The needle-like leaves are an excellent addition to herbal teas as well.
 
Rosemary is actually one of the most powerful herbs because of its extremely high antioxidant properties. It is a good source of fiber and is high in essential nutrients, such as iron, calcium and Vitamin B-6. It has a long history in traditional medicine for improving memory, soothing digestive problems, boosting the immune system, discouraging hair loss, and relieving aches and pains. With so many culinary, medicinal and aromatherapy attributes, rosemary is such an extremely useful herb. To top it off, it is used as a symbol of friendship, loyalty, and remembrance.
 
LATIN: 
Rosmarinus officinalis  
ORIGIN:
Morocco
CULTIVATION:
Organic
PARTS USED:
Dried Leaf / Whole 
CATEGORY:
Culinary and Medicinal Herb
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Eggs in a Wintry Tomato and Kale Sauce
Garlic, Parmesan, and Herb Beer Bread
Leg of Lamb With Garlic Sauce
Rosemary Pear Cake
Pasta e Ceci (Pasta with Chickpeas)