Rosemary

Rosemary (Rosmarinus officinalis) is a woody, perennial herb in the mint family, Lamiaceae. Native to the Mediterranean region, it is cultivated worldwide for culinary, ornamental, and sometimes medicinal uses. The plant grows as a shrubby, many-branched evergreen with slender stems and narrow, needle-like leaves about 2–4 cm long. Leaves are dark green on the upper surface and lighter underneath. Flowers are small and can be blue, purple, pink, or white, blooming mainly in spring and summer.

Cultivation and propagation: Rosemary prefers full sun and well-drained soil, and it is relatively drought-tolerant once established. It is hardy in warm climates and grown as an evergreen shrub in regions with cold winters, where it may need protection. It is commonly grown in pots or gardens and pruned to maintain shape. Propagation is typically by semi-hardwood cuttings or layering; seeds are possible but slower to establish.

Uses: Culinary applications include fresh or dried leaves used to flavor roasted meats, potatoes, vegetables, soups, stews, and breads, often in Mediterranean cuisines. The plant’s aroma is resinous and pine-like. Rosemary essential oil is produced by distillation and is used in flavoring, perfumery, and cosmetics; it should be diluted and used with caution. In traditional medicine, rosemary has been attributed antiseptic and digestive properties, though high-quality clinical evidence is limited.

History and symbolism: In ancient Greece and Rome, rosemary was associated with remembrance and fidelity and has remained a common herb in European herb gardens and ornamental plantings.