Description

Rosemary is grown for ornamental and culinary purposes. It is harvested for its leaves, both dried and fresh, and for its volatile oil. It is highly aromatic and releases aromas of pine, menthol, and pepper. Those aromatics translate directly into its flavor profile, making Rosemary one of the most powerful stand-alone herbs in the kitchen. Infuse oils, sauces, and syrups with whole Rosemary. Pair with hearty stews, meats, fresh cheeses, breads, dried fruits, game meats, poultry, and root vegetables. Add whole sprigs to grills or use longer branches as skewers for shrimp and vegetables.

Rosemary has significant antimicrobial, anti-inflammatory, antioxidant, anti-apoptotic, anti-tumorigenic, antinociceptive, and neuroprotective properties. Rosemary contains vitamins A, C, and D, as well as iron, calcium, and potassium.