Upon cultivation, the leaves, twigs, and flowering apices are extracted for use.[clarification needed] Rosemary is used as a decorative plant in gardens. The leaves are used to flavor various foods, such as stuffing and roast meats.
Rosemary leaves are used as a flavoring in foods, such as stuffing and roast lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods.
Slide 1
Plant Use
Material Object
click here
Native: Mediterranean region
SALVIA
ROSMARINUS
The Rosemary is a member of the sage family Lamiaceae, which includes many other medicinal and culinary herbs. The name "rosemary" derives from Latin ros marinus. Rosemary has a fibrous root system.
Rosemary is an aromatic evergreen shrub with leaves similar to hemlock needles. It is native to the Mediterranean region, but is reasonably hardy in cool climates. Special cultivars like 'Arp' can withstand winter temperatures down to about −20 °C (−4 °F). It can withstand droughts, surviving a severe lack of water for lengthy periods. In some parts of the world, it is considered a potentially invasive species. The seeds are often difficult to start, with a low germination rate and relatively slow growth, but the plant can live as long as 30 years.
Rosemary