Rosemary Leaves Cut

Botanical Name: Rosmarinus officinalis 

 Common Name:

• English: Rosemary

• Also, known as: Alecrim, Azir, Biberine, Biberye, Boithran, Common Rosemary, Echter Rosmarin, Encensier, Garden Rosemary, Gusmarino, Hasalban, Hatsa Louban, Hhassa Luban, Iklil, Iklil El Jabal, Iklil Kuhi, Kusdilli, Mannenrou, Old Man, Romani, Romarin, Romero, Romero Blanco, Rosmariin, Rosmarina, Rosmarin, Rosmarini, Rosmarino, Rosemary, Tresmarino, Rusmari, Ikleel Al-Jabal, Iklil Al-Jabal, Libuntish, Qakrus, Khngooni, Xnkuni, Razmaryn, Rozmarin, Maih Diht Heung, Mi Die Xiang, Rozmaryna, Rozmaryna Lekarska, Rozmaryn Lekarsky, Rosmarin, Rozemarijn, Rosmareno, Eklil Kuhi, Rozmari, Rosmariini, Romarin, Rosmarin Encens, Rosmarin, Ecensier, Romeiro, Romeu, Rozmarini, Rosmarin, Dentrolivano, Dendrolivano, Rozmari, Rozmaring, Rosmarin, Ramerino, Rosmarino, Rojumari, Rojumeri, Rozumari, Mannenro, Ruzmarin, Rozmaryn, Rosmeri, Rozmarin Lekarsky, Rozmarín, Romero, Rosmario, Rosmarin, Rosmaeri, Rozmaryn, Rozmaryn Spravzhni

Origin: Spain

Harvested: Cultivated

Parts Used: Leaves                                                              

General Information:

Rosmarinus officinalis, commonly known as rosemary, is a generally a bushy, low, much branched, erect, rounded, evergreen shrub with aromatic, needle-like, gray-green leaves and tiny, two-lipped, pale blue to white flowers. It typically grows to 1-2-meter-tall in areas where it is winter hardy. Rosemary leaves are needle-shaped, dark green above and pale white below, with rolled-in margins. They have a pungent, bitter taste and a strong spicy aroma. Old branches brown in color. The violet-blue or whitish flowers are borne in small axillary racemes. The calyx and corolla are two-lipped, the latter around 1.25 cm in length and enclosing two stamens, the male sex organs in a flower.

The intensely fragrant foliage of this shrub is commonly harvested for a variety of purposes including culinary flavourings, toiletries, and sachets. Rosemary is a popular spice in many Western countries, but its usage is most popular in the Mediterranean countries, especially Italy and Southern France. Rosemary does not lose its flavour by long cooking, as many other leaves unfortunately do. The fresh leaves have a purer fragrance and are therefore preferred whenever available. Rosemary is one of those herbs that are more potent in the dried than in the fresh state. Dried rosemary is among the most powerful herbal spices, and care must be taken not to overdose which may result in a disagreeable perfumed odour.

Genus name comes from the Latin words ros (dew) and marinus (sea), meaning dew of the sea.

How to use:

As a spice.

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanical. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.