Popular Mediterranean aromatic herb. Rosemary is used in small quantities as a flavoring in soups and stews, with vegetables such as peas and spinach or meats such as roast lamb, pork and foul, and with sweet dishes such as biscuits cakes, jams and jellies. They can be used fresh or dried. The leaves have a tough texture and so should either be used very finely chopped, or in sprigs that can be removed after cooking. A fragrant tea is made from the fresh or dried leaves. It is said to be especially nice when mixed with tansy. Try steeping rosemary leaves for a soothing bath water. Rosemary is antiseptic, anti-inflammatory, antioxidant, stimulant and stomachic. Attractive for hedging or woodland edging. Repels insects from neighboring plants. Branches or sachets of the leaves are often placed in clothes cupboards to keep moths away. Woody perennial, evergreen shrub growing to 2–4’ (1.5 m) tall and wide. Tags: Specialty: Heat Resistant.
Native to the Mediterranean and Asia, but is reasonably hardy in cool climates. The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea". Delicious rosemary recipes