rosemary
(Rosmarinus officinalis), small perennial evergreen shrub of the mint family
(Laminaceae, or Labiatae) whose leaves are used to flavour foods. Rosemary
leaves have a tealike fragrance and a pungent, slightly bitter taste. They are
generally used sparingly, dried or fresh, to season foods, particularly lamb,
duck, chicken, sausages, seafood, stuffings, stews, soups, potatoes, tomatoes,
turnips, other vegetables, and beverages. Whole sprigs are removed before food
is served because of their powerful taste.

In ancient times rosemary was believed to strengthen the memory; in literature
and folklore it is an emblem of remembrance and fidelity. Rosemary is slightly
stimulating; in traditional medicine it was a popular aromatic constituent of
tonics and liniments. Today, its fragrant oil is an ingredient in numerous
toiletry products and in vermouth. Native to the Mediterranean region, it has
been naturalized throughout Europe and temperate America and is widely grown in
gardens in the warmer parts of the U.S. and in Great Britain, where an old
garden legend reads €œwhere rosemary thrives the mistress is master.€�

The rosemary bush has a main stem usually around 3 feet (1 metre) but sometimes
up to 7 ft tall, and linear leaves about 0.4 inch (1 centimetre) long
resembling curved pine needles, dark green and shiny above, white beneath, and
with margins rolled back onto the under face. The flowers are bluish, in small
axillary clusters. Bees are particularly fond of rosemary.

The essential oil content is from 0.3 to 2 percent, and it is obtained by
distillation. Its principal component is borneol.

Encyclopædia Britannica Premium Service.
<http://www.britannica.com/eb/article?eu=65754>
[Accessed December 17, 2003].



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