Scientific Name: Rosmarinus officinalis

Plant Family: Lamiaceae (Mint family)

Occurrence: Rosemary is native to the Mediterranean region, but it is now cultivated globally in various climates. It is commonly used in Mediterranean, Italian, and French cuisines.

Description: Rosemary is an aromatic evergreen herb with needle-like leaves and woody stems. The plant is known for its fragrant aroma and distinctive, pine-like flavor.

Flavor Profile:

Rosemary has a robust, piney, and slightly woody flavor with hints of citrus and a touch of bitterness. The taste is savory and aromatic, and it complements a variety of dishes.

Culinary:

Rosemary is a versatile herb used in a wide range of culinary applications. It is commonly used to flavor roasted meats, poultry, and vegetables. Rosemary-infused oils and vinegars are popular, and the herb is often included in marinades, soups, and stews. The dried or fresh leaves can be used, and rosemary pairs well with other herbs like thyme and sage.

Background:

Rosemary has a long history of culinary and medicinal use. It has been prized for its aromatic properties and potential health benefits. Rosemary has symbolic significance in various cultures and is associated with memory and remembrance.

Chemical Components:

Rosemary contains various aromatic compounds, including:

• Rosmarinic acid: Adds to the herb’s antioxidant properties and slightly bitter taste.
• 1,8-Cineole (Eucalyptol): Contributes to the fresh and camphoraceous aroma.
• Camphor: Provides a cooling and slightly medicinal note.
• Pinene: Adds to the piney and woody flavor.

These chemical components, along with others, contribute to the complex and aromatic flavor profile of rosemary, making it a beloved herb in culinary traditions worldwide.