Rosmarinus officinalis L.

The rosemary plant of the mint family is an evergreen shrub with long leaves resembling pine needles. Native to the Mediterranean, rosemary grows 50 to 150 centimetres high and has pale blue flowers whorled between its leaves. Unlike other herbs, the young, aromatic shoot tips can also be harvested during and after flowering. Following the drying process, they look like miniature, greenish grey pine needles.

Countries of origin

North America, France, Spain, Portugal, Greece, Germany, Italy, Tunisia, Morocco
Hardly a culture exists that doesn't include rosemary in its folklore. The Greeks and Romans braided wreaths of rosemary for their gods, while monks in the Middles Ages used it to heal coughs. As a culinary herb, rosemary first became popular in the Mediterranean, where it is still used widely today. Principal producers are the Netherlands and the Balkan States. England, Mexico and the USA also cultivate rosemary on a large scale.

Flavour and aroma

The volatile oils of rosemary make it smell somewhat like pine and incense. Its flavour is strongly aromatic and pungent. Poultry, fish, mushroom and potato dishes, mutton and lamb roasts, tomato soup, salad and Mediterranean vegetables Italian cuisine is the best teacher for learning what foods go well with rosemary. It is used in Italy for all kinds of fish and meat dishes. It goes just as well with cheese and tomatoes as it does with soups, stuffings, marinades and pasta. Rosemary is a typical ingredient in salad sauces, potato and vegetable dishes. In addition, rosemary is perfect for aromatising oil and vinegar. Because of its violent flavour, rosemary should be used sparingly. It is a traditional spice in meat processing that simultaneously reduces rancidity.

FUCHS GmbH & Co. KG • Industriestraße 25 • 49201 Dissen a.T.W. • Germany
Terms and ConditionsContactImprintData Privacy • Legal notice