Ingredients: The dried, small, needle-like leaves of the evergreen Rosemary shrub (Rosmarinus officinalis), a member of the mint family. Strongly pungent and aromatic, (Rosemary contains cineole, camphor, and borneol, reminiscent of camphor or eucalyptus), resinous and slightly bitter, it lends itself easily to meats, potatoes, breads, marinades and soups. Rosemary is used in soaps, perfumes, aromatherapy and cosmetics, and as an antioxidant in dried foods such as breakfast cereals It compliments lamb, braised meats and poultry, soups, tomato and meat sauces.
It can be brewed as an herbal tea. Rosemary often grows at low altitude and therefore near the sea. When blossoming, rosemary’s blue, lavender or white flowers look like blue-gray mist blown inland from the sea, hence its Latin name “foam, dew” (ros) “of the sea” (mare).