Rosemary (Rosmarinus Officinalis)


Rosemary has a sweet, fresh, pinewood like aroma with a bittersweet, fresh flavour. The strong taste of rosemary makes it ideal for stews, roasts, meats and salads. A member of the mint family, rosemary originates from the Mediterranean. Rosemary has been used for thousands of years in cooking.

Did you know?

The Latin name ‘Ros Maris’ means ‘Dew of the Sea’, as the plant grows well by the seaside. Legend has it that the Virgin Mary, fleeing from Herod's soldiers, hung her cloak on a Rosemary bush one night. In the morning the white flowers had turned blue under her cloak. From then on, the herb became known as ‘Rose of Mary’. In ancient Greece it was believed that Rosemary fortified the brain and refreshed the memory. Students wore it in their hair during examinations to improve their memory. Associated with remembrance, Rosemary was used at weddings and funerals. Rosemary is believed to grow well in the garden of a happy household. For a refreshing bath add a handful of Rosemary, tied in muslin, to the water. An infusion of Rosemary is said to be calming on the nerves. Rosemary is an antiseptic and works well as a breath freshener.


Rosemary retains its flavour best as whole ‘needles’ but as these can be difficult to chew, Schwartz Rosemary is chopped for convenience into smaller particles. Cineole is the principal flavour - giving volatile oil.


Like thyme, rosemary is an ingredient of the famous French herb mixture, "Herbes deLike thyme, rosemary is an ingredient of the famous French herb mixture, "Herbes de Provence". Rosemary enhances the flavour of cooked vegetables and is the perfect partner for both meat and fish. Try:

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