Rosemary (Rosmarinus officinalis)Rosemary is a woody, perennial herb with fragrant evergreen needle-like leaves and is a member of the mint family Lamiaceae, which also includes many other herbs. The leaves are evergreen and in its dried form, is extremely high in iron, calcium, and Vitamin B6.
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as a herb. The leaves have a bitter, astringent taste, which complements oily foods, such as lamb and oily fish, very well. Rosemary and lamb go very well together and is usually used in the roasting of lamb by mking slits in the meat and tucking in sprigs of the herb. A few chopped leaves are often used in soups and stews or sprigs form part of a bouquet garni. It also complements roasted vegetables very well.
cooking herb rosemary
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