This is a Mediterranean plant, it grows in temperate climates and at low altitudes, it does however not like the seashore! It is an evergreen perennial plant with dense and needle-like leaves reminiscent of pine leaves. It is a member of the mint family.

It has been used for medicinal purposes since antique times to our day. According to a popular belief, rosemary bloosoms were white until the Virgin Mary covered them with her blue mantle. It was grown in monastery gardens during the Middle Ages.

It has a name similar to Ros marinum, Latin for “the dew of the sea”, in many European countries.

Unlike many plant leaves, rosemary can withstand lengthy cooking. The fresh leaves have a purer aroma than the dry ones and should be chosen whenever available. Do not however forget that as rosemary dries, it becomes much richer in iron, calcium and vitamin B6.

Its lavender-blue or white blossoms attract bees which thus produce the very tasty rosemary honey.

Rosemary has always been believed to improve the memory. Even today it is used in Europe at marriage and funeral ceremonies as a symbol of remembrance. It is added to the bride’s bouquet or strewn on her path. At funerals, it is placed on the coffin or thrown into the grave.

Fresh rosemary branches can be used as skewers. You can cook meat over a charcoal fire, especially lamb, chicken or vegetables by stringing them on a rosemary stalk.

Put a few rosemary leaves in the milk you boil to prepare a dessert, set aside for 15 minutes. Remove the leaves. You will soon realize that your desserts have a very different taste.