Rosemary

Rosemary is a perennial herb with fragrant, needle-like leaves and small, bluish-purple flowers. It belongs to the mint family, Lamiaceae, and is native to the Mediterranean region, although it is now cultivated worldwide for its culinary, medicinal, and ornamental uses.
Rosemary has a distinctively robust and pine-like aroma, with a flavor that is woody, resinous, and slightly bitter. It is commonly used fresh or dried in cooking, particularly in Mediterranean, Italian, and French cuisines.
In culinary applications, Rosemary is often used to flavor meats, poultry, fish, and vegetables. It pairs well with lamb, pork, and chicken, adding depth and complexity to dishes. Rosemary is also used in marinades, sauces, soups, stews, and bread.
Beyond its culinary uses, Rosemary is also valued for its potential health benefits. It contains compounds with antioxidant, anti-inflammatory, and antimicrobial properties. It is used to improve digestion, enhance memory and concentration, and alleviate headaches and muscle pain. It is also believed to have mood-boosting properties.
In addition to its culinary and medicinal uses, Rosemary is sometimes used for its aromatic properties. It is used in aromatherapy to promote relaxation and reduce stress, and is also used in potpourri and sachets to add fragrance to the home.