Rosemary Seeds
Rosemary, a member of the mint family, is native to the Mediterranean region.
Rosemary derives from the Latin name rosmarinus, which is from "dew" (ros) and "sea" (marinus), or "dew of the sea". Probably because it is frequently found growing near the sea
Rosemary leaves are popular in traditional Mediterranean cuisine. This herb is used fresh or dried. They have a bitter, astringent taste, which complements a wide variety of foods. A tisane can also be made from
Rosemary. When burned this herb gives off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbecuing.
The history of
Rosemary is rich in folklore. It was said that the flowers were originally white but changed to blue when the Virgin Mary hid behind a rosemary bush with the Christ child while fleeing King Herod’s soldiers. In the Middle Ages, sprigs were placed under pillows to ward off demons and prevent bad dreams.
Rosemary is extremely high in iron, calcium, and Vitamin B6.
