Rosemary, Spice
Rosemary (Rosmarinus officinalis) is one of the two species of fragrant herb in genus Rosmarinus of the family Lamiaceae, native to the Mediterranean region. The genus name Rosmarinus is from Greek words, 'ros' which means dew, and 'marinus' means sea, which literally means dew of the sea, because in many areas, the rosemary lives by depending on the humidity carried by the sea breeze, and needs no other water. rosemary is closely related to the Mediterranean cuisines. Rosemary is available throughout the year. Rosemary is an attractive and slightly-drought resistant herb, and can be in upright or trailing form. Upright forms are usually 1.5 m tall. It bears evergreen leaves 2-4 cm long, 2-5 mm broad. The leaves are green above and white below with dense and short wooly hairs. Mature and healthy rosemary plants bear white, pink, purple, or blue flowers in summer. The fresh and dried leaves of rosemary are used in traditional Mediterranean cuisines, and also used to flavor chicken, pork, lamb, salmon, tuna, soups, stews and sauces. The leaves are highly aromatic, with bitter and astringent taste. They are packed with iron, calcium, and vitamin B6. Rosemary stimulates the immune system, increasing circulation, and improving digestion. Rosemary is primarily propogated by cuttings, as seeds can be difficult to germinate and may not grow true to their parents. When growing rosemary indoors, it has a tendency to be infected with powdery mildew.  Rosemary Author: D.-R. D. Luria (Creative Commons Attribution 2.0 Generic) | ||
|
