With  warm and intense flavour, with hints of pine, camphor and nutmeg, rosemary can be used both for infusions, cooking or terapeutical purposes.

APPLICATIONS
Infusions. Poultry dished, meat – specially rabbit, lamb and pork – fish, roasted potatoes, rice, salads, cookies and bread. It is also used to aromatize olive oil, butter and vinegar, and is essential in a mixture of Herbs de Provence.
Discover here our recipes.

TERAPEUTICAL PROPERTIES
Eases digestion, calms persistent cough and aids physical and mental fatigue.With its antioxidant properties, it reveals to be an excellent memory enhancer.

CAUTIONS
Doctor use recommendations should be asked for pregnant women, breastfeeding child and children. Should not be used in diarrhea situations.

GENERAL CHARACTERISTICS
Name : Rosemary (Rosmarinus officinalis L.)
Part of the plant used: Flowers and leafs

PHYSICO-CHEMICAL CHARACTERISTICS
Flavour: warm and intense flavour, with hints of pine, camphor and nutmeg
Appearance: dark green

 

Weight0.19 kg