Rosemary Leaves Cut

Botanical Name: Rosemary plant (Rosmarinus officinalis) is a perennial herb native to the Mediterranean region.

 Common Name:

• English: Rosemary

• This product is also referred to by other names.The text is a list of names for the herb rosemary. Here's a rewritten version: Rosemary is known by many names, including Alecrim, Azir, Biberine, and over 30 other regional or linguistic variations such as Common Rosemary, Garden Rosemary, Romero Blanco, Rosmariin, and Rusmari., The text appears to be a list of various names for the same plant species. Here is a rewritten version with improved clarity and fluency: "The Khngooni, Xnkuni, Razmaryn, and other regional names all refer to Rosmarinus officinalis, commonly known as rosemary."

Origin: Spain

Harvested: Cultivated

Parts Used: Leaves                                                              

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Rosemary (Rosmarinus officinalis) is a plant species known for its culinary and medicinal uses.Rosemary is an evergreen shrub with a bushy, rounded shape, typically growing to 1-2 meters tall in areas where it's hardy during winter. Its leaves are needle-like, gray-green in color, and have a distinctive rolled edge. They emit a strong, pungent aroma and taste bitter. The older branches turn brown over time. The plant produces small clusters of pale blue or white flowers, which are two-lipped with the corolla measuring about 1.25 cm long. This encloses the stamens, the male reproductive organs in each flower.

This shrub's highly fragrant leaves are often harvested for use as flavourings in cooking, toiletries, and potpourri sachets. Rosemary is a widely used spice in Western countries, but its popularity is particularly strong in the Mediterranean region, especially Italy and southern France. Unlike many other herbs, rosemary retains its flavour even after prolonged cooking. Fresh leaves are preferred when available due to their more delicate aroma. Interestingly, dried rosemary is often more potent than fresh rosemary, making it a powerful herbal spice that requires careful use to avoid overpowering odours.

The genus name is derived from the Latin words "ros" (meaning dew) and "marinus" (meaning sea), literally translating to "dew of the sea".

How to use:

As a spice.

Hot Infusion:

To prepare dried herbs or flowers, combine 2-3 tablespoons of the dried material in a cup or teapot. Pour hot water over it, then cover and let steep for 10-30 minutes. This process releases antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanical into the liquid. Strain and press to extract as much liquid as possible before serving.

Tips:

• Herbal teas can be sweetened using honey, natural fruit juices, stevia leaf powder, or licorice root powder.
• Freeze tea in ice trays to make ice cubes or use pop molds to create frozen tea pops.

Precautions: 

Before using this product, it is recommended that you consult with a qualified healthcare professional, especially if you are pregnant, breastfeeding, or taking medication.

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This product has not been assessed or approved by Health Canada.

This information should not be used for diagnosing, treating, or managing any medical condition.