Rosemary

Salvia rosmarinus

herb

A shrub of dry garrigues with needle-like leaves, used fresh or dried in Mediterranean cooking; its flowers give the renowned Narbonne honey. It provides rosmarinic acid.

Origin

Mediterranean scrubland

Season (United States)

all year round · grows in your region

Preparation

The leaves are eaten finely chopped; the woody stem is removed, or used as a skewer.

Molecules

Rosmarinic acid

Did you know?

Botanically, the genus Rosmarinus no longer exists: in 2017, rosemary joined the sages, as Salvia rosmarinus.