Herb
Rosemary
Rosemary is a resinous evergreen herb with needle-like leaves and a pine-camphor aroma used with roasted meats, potatoes, breads, and oils. Fresh sprigs perfume long cooks; stripped needles can be minced finely to avoid tough texture. Flowering rosemary is milder and attractive as garnish. Cultivars vary from upright kitchen types to prostrate groundcovers, but culinary identity rests on the distinctive evergreen leaf rather than flower colour alone.
Also known as: Rosmarino, Romarin, Romero, Dendrolivano
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History
Rosemary grew wild around the Mediterranean and entered Greek and Roman cookery and ritual use.
Monastic gardens preserved rosemary across Europe as food, medicine, and symbolic plant.
Spanish and Provençal traditions cemented rosemary with lamb, fish, and olive oil cookery.
Potted rosemary and dried needles became standard retail herbs far beyond the Mediterranean.