| Rosemary |
| Rosmarin |
| Herb: Rosmarinus officinalis - L. is a woody, perennial herb with fragrant evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of the mint family Lamiaceae, which also includes many other herbs. |
| Season: It is in leaf all year, in flower from March to October, and the seeds ripen from August to October. An evergreen Shrub growing to 1.5m by 1.5m. |
Uses in Cooking:
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. Use in soups and stews and with fish. Fantastic in roast meats, poultry, fish and vegetables.
Young shoots, leaves and flowers - raw or cooked. The leaves have a very strong flavor that is bitter and somewhat resinous, the flowers are somewhat milder. They are used in small quantities as a flavoring in soups and stews, with vegetables such as peas and spinach, and with sweet dishes such as biscuits cakes, jams and jellies. They can be used fresh or dried.
Possible Substitutes:
The growing plant is said to repel insects from neighbouring plants. Branches or sachets of the leaves are often placed in clothes cupboards to keep moths away. An infusion of the dried plant (both leaves and flowers) is used in shampoos. One kilo of oil is obtained from 200 kilos of flowering stems. The oil is used in perfumery, soaps, medicinally etc. The leaves are burnt as an incense, fumigant and disinfectant