Rosemary Leaf, Whole
Botanical Name: Rosmarinus officinalis
The name of the plant from which we obtain rosemary leaf has no connection whatsoever to roses or the name Mary, oddly enough. It is actually a corruption of the Latin term ros marinus, which literally means "sea-dew." A native of the Mediterranean, rosemary is resistant to both drought and insect pests. In cooking, Rosemary leaf is a staple of French and Mediterranean cuisine; it mates well with a wide range of foods from chicken and cheese to tomatoes and cabbage. Rosemary leaf is high in essential nutrients, such as iron, calcium and Vitamin B-6 as well as several anti-oxidant compounds .Dried rosemary leaf is often used as an infusion for herbal tea.