Rosemary, whole

Salvia rosmarinus, commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the sage family Lamiaceae, which includes many other medicinal and culinary herbs. The name "rosemary" derives from Latin ros marinus ("dew of the sea")

Rosemary leaves are used as a flavouring in foods, such as stuffing and roast lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves.

• Botanical Name:  Salvia rosmarinus
  
• Region: Provence, France
• Altitude: 60 - 250 m