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. Rosemary Leaf Powder can also be used as
a table condiment. Rosemary Leaf is high in essential nutrients, such
as iron, calcium and Vitamin B-6 as well as several anti-oxidant
Dried bulk Rosemary Leaf is often used as an infusion for herbal tea.