rosemary leaves

whole
5.0
based on 2 reviews
try me sample
0.11 oz
75¢
pinch jar
0.6 oz
$5
refill
0.6 oz
$4
large refill
2.5 oz
$13
PACKAGING GUIDE
Dried rosemary has long, thin leaves that are a pale green color and are covered in a fine, white down. When dried, rosemary becomes very fragrant and has a strong, woody, pine-like aroma. It has a slightly bitter, astringent taste that is often described as being similar to a combination of pine, lemon, and mint.

Rosemary pairs well with a variety of other spices, including thyme, oregano, and garlic, and is often used in savory dishes such as roasts, stews, and marinades. It can be used fresh or dried and is often used to season meats, vegetables, and soups.

Rosemary is popular in many regions of the world, including the Mediterranean, where it is frequently used in traditional dishes. It is also widely used in European and American cooking and can be found in a variety of cuisines around the globe.
QUICK INFO
rosemary leaves , whole
INGREDIENTS
Rosemary leaves
TASTING NOTES
Herbaceous, slightly bitter, astringent taste that is often described as being similar to a combination of pine, lemon, and mint
AROMA
Strong, woody, pine-like aroma
CHARACTERISTICS
Dried rosemary has long, thin leaves that are a pale green color
PROCESSING / FORM
whole
BOTANICAL NAME
Rosmarinus officalis
ORIGIN
Tunisia
BOTANICAL NAME
Rosmarinus officalis
AKA
Dew of the sea
Old man
Polar plant
Compass weed
Sea dew
Guardrobe
Rosmarinus officinalis, commonly known as rosemary, is an evergreen shrub with fragrant, needle-like leaves and blue, purple, or white flowers. It is native to the Mediterranean region and has a long history of use in cooking, wellness, and perfumery.

Rosemary is a hardy plant that is easy to grow and requires well-draining soil and plenty of sunshine to thrive. It is drought-tolerant and can be grown in a variety of climates, though it is best suited to warm, dry regions with long, hot summers. The plant can be grown in pots or in the ground and can reach heights of up to 6 feet when grown in optimal conditions.

To harvest rosemary on an industrial scale, the plant is typically grown in large fields and harvested using specialized equipment. The leaves of the plant are cut off and then dried, either in the sun or using mechanical dryers. Once dried, the leaves can be ground into a fine powder or packaged as whole leaves.

Rosemary is mostly grown in the Mediterranean region, where it is a staple in many traditional dishes. It is also widely cultivated in other parts of Europe, as well as in North and South America. The plant is popular for its distinctive flavor and aroma and is often used in a variety of dishes, including breads, pastries, and sauces.
USAGE HINT

Try adding a pinch of dried rosemary to marinades, rubs, and sauces for meats, or sprinkle it over grilled vegetables for a flavor boost. It can also be used to season soups, stews, and casseroles, or added to bread and pastry dough.

QUICK FACT

“There's rosemary, that's for remembrance.” — from Hamlet, Shakespeare
(Spoilers follow!) The herb rosemary has long been associated with memory enhancement as is evident in Ophelia's mad but pointed rambling, after her father's death.

 
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REVIEWS (2)