Rosemary (Salvia rosmarinus, syn. Rosmarinus officinalis) is a fragrant, evergreen shrub native to the Mediterranean region and belongs to the mint family. Its leaves are needle-like and release oils when crushed, offering a bright, earthy, and complex flavor described as lemon-pine with hints of pepperiness and woodiness. Rosemary is a versatile culinary herb, used fresh or dried to flavor a variety of dishes, particularly in Mediterranean cuisine.
Rosemary's assertive flavor complements roasted meats (such as lamb, chicken, pork, and oily fish), vegetables, sauces, stews, and stuffings. It can also be used to make herbal tea or as a skewer for cooking. Rosemary essential oil contains phytochemicals, including camphor, rosmarinic acid, and carnosic acid. When cooking with rosemary, it is important to add it in gradual amounts, as its strong flavor can easily overwhelm other ingredients.
