Rosemary is a spicy herb

This herbaceous plant with dark green, needle-like leaves, native to the Western Mediterranean, translated from Latin (rosmarinus) meaning "sea dew", rosemary is a classic spice throughout the Mediterranean, in Asia, on the Black Sea coast.

Fresh rosemary leaves and one-year-old sprigs with leaves are used in cooking. It has a strong herbaceous aroma, imparting a refreshing scent to dishes. Rosemary is widely used in cooking, as a flavoring for fish and meat, and for long-term storage of fish and meat. Ground rosemary is added to vegetable soups, stews, poultry, game, and rabbit dishes. Chicken cooked with rosemary imparts a gamey flavor. cooking recipes rabbit also includes the use of rosemary as a seasoning.

When roasting turkey or duck, rub fresh or dried rosemary leaves with butter and add parsley for tucking under the skin. Cooking pork and lamb roasts with young rosemary leaves, picked before the buds appear, imparts a spicy, bitter flavor to the meat, slightly camphorous, which somewhat mutes the distinctive aroma of these meats. If used in excess, rosemary can impart a bitter taste. Steamed beef with rosemary is delicious. Rosemary is added to pickles, various marinades, and red and white cabbage. Ground rosemary leaves add a pleasant aroma to potatoes, soft cheeses, puff pastries, and baked goods.

Rosemary is used in sauces. Rosemary tea is infused, and rosemary extract is added to various tinctures. Rosemary pairs well with basil, ginger, peppermint, orange, grapefruit, lime, lemongrass, mandarin, and lemon balm. If bay leaf is used in cooking, rosemary is omitted, and vice versa.