Fresh Rosemary

Culinary uses: The aroma of rosemary, wild and resinous, has great presence, with a touch of camphor and pine, a note of nutmeg and lavender. Camphor and nutmeg are present in taste.
It gives a delicious taste to beef, lamb, pork, rabbit, goose, duck and chicken, as well as vinegars and oils. It is used in foie gras and some pasta dishes. To check your qualities, sprinkle a few leaves of fresh chopped vegetables cooked with oil very suitable to eggplant.
Rosemary can be dried and crushed.

Medicinal Uses: It is a stimulant tonic and cerebral cortex, improves the general state of weakness, fight memory loss and reduces stress. It is also anti-inflammatory, stimulates the gallbladder. Their tea is a natural remedy for headaches.