Rosemary (Rosmarinus officinalis)

The evergreen densely branched rosemary shrub of the mint family reaches a height of 1 to 2 m. It bears very short stalked, linear needle-shaped foliage leaves which are 15 to 35 mm long, 1.5 to 3.5 mm broad and rolled inwards along the edges. They have light green to dark green smooth upper sides, whereas the lower sides, which are rolled inwards, are matted with a densely felt growth of whitish hairs. The midribs of the leaves are very prominent. During flowering, rosemary has very noticeable light blue blossoms.

The odour and flavour of rosemary is intensively aromatic and camphor-like. Fresh from the herbal garden or dried, the strong spicy leaves are carefully dosed, particularly in the Italian cuisine and added to meat dishes, fish, potatoes, vegetables and salads.

In addition, rosemary is used in the pharmaceutical, perfume, beverage and cosmetic industry

Rosmarinus Officinalis

Source: Association of the German Spice Industry