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.
Dried bulk Rosemary Leaf is often used as an infusion for herbal tea.
sold by the ounce.