ROSEMARY

According to legend, it was draped around the Greek goddess Aphrodite when she rose from the sea, born of Uranus’s semen. The herb has been hailed since ancient times for its medicinal properties.

Fresh or dried leaves are used in traditional Greek cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves. When roasted with meats or vegetables, the leaves impart a mustard-like aroma with an additional fragrance of charred wood compatible with barbecued foods.

The herb is exceptionally rich in many B-complex groups of vitamin, carries very good amounts of vitamin A and it is a good source of antioxidant vitamin C.

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