rosmariini

Rosmariini is the Finnish name for rosemary, Rosmarinus officinalis, a woody evergreen shrub in the mint family (Lamiaceae). Some classifications place the species in the genus Salvia, as Salvia rosmarinus, but many sources continue to use Rosmarinus officinalis. The plant is native to the Mediterranean region and is widely cultivated for culinary and ornamental purposes.

Description: Rosemary forms a bushy plant up to about 1 meter tall, with slender woody stems and narrow, needle-like leaves about 2–4 cm long. The leaves are green on the upper surface and lighter underneath. Flowers are small and blue, violet, or white, produced in axillary clusters.

Distribution and habitat: Rosemary is native to the Mediterranean and is now grown worldwide in suitable climates. It prefers full sun and well-drained, sandy or stony soil. It is relatively drought-tolerant but dislikes waterlogged ground and severe winter cold in exposed conditions.

Uses: In cooking, rosemary leaves are used fresh or dried to flavor meats, fish, potatoes, soups, and breads. The essential oil, which contains compounds such as 1,8-cineol and camphor, is used in perfumery, cosmetics, and flavorings. Rosemary contains rosmarinic acid and other phenolic compounds with antioxidant properties. Historically, it has been used in traditional medicine, though modern medical guidance emphasizes evidence for specific claims.

Cultivation notes: Rosemary propagates by semi-hardwood cuttings or layering. It requires full sun, warmth, and good drainage, and benefits from pruning to maintain shape and vigor. It is generally pest-resistant but can suffer from root rot in poorly drained soil or extreme conditions.