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Rosemary Leaf Whole
Rosemary Leaf whole


 

Product Code: RSML-HB


1 oz Net Wt [$1.00]
2 oz Net Wt [$1.90]
4 oz Net Wt [$3.61]
8 oz Net Wt [$6.84]
16 oz Net Wt - 1 lb [$12.92]
32 oz Net Wt - 2 lbs [$24.32]
80 oz Net Wt - 5 lbs [$53.20]

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Description Ingredients & Technical Information
 

Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs. The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea" because in many locations it needs no water other than the humidity carried by the sea breeze to live. The plant is also sometimes called Anthos, from the ancient Greek word ἄνθος, meaning "flower".

Rosemary is used as a decorative plant in gardens and has many culinary and medical uses. The plant is said to improve the memory. The leaves are used to flavor various foods, like stuffings and roast meats. Rosemary contains the antioxidants carnosic acid and rosmarinic acid, and other bioactive compounds including camphor, caffeic acid, ursolic acid, betullinic acid, rosmaridiphenol, and rosmanol.

The leaves, both fresh and dried, are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods. A tisane can be made from the leaves. When burnt, they give off a mustard-like smell and a smell similar to burning wood, which can be used to flavor foods while barbecuing. Rosemary is high in iron, calcium and vitamin B6, 317 mg, 6.65 mg and 0.336 mg per 100 g, respectively. Rosemary extract has been shown to improve the shelf life and heat stability of omega 3-rich oils, which are prone to rancidity

The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as a herb; they have a bitter, astringent taste, which complements oily foods, such as lamb and oily fish. A tisane can also be made from them. They are extensively used in cooking, and when burned give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while grilling.



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