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Rosemary, according to legend, takes its name from the Virgin Mary, who left her cloak on the bush. By the next morning, the flowers of the bush had turned blue and ever since they are called Rose of Mary.
The ancient Greeks believed that rosemary was the "gift of Venus" and with it, they adorned the paintings of the gods. During the Middle Ages it was planted in almost all gardens and was used as flavoring. It was an essential component, along with cedar and turpentine, of a herbal tea that was considered to be an elixir of youth.

For the body:
It acts as an expectorant and helps with cough,asthma,bronchitis and flu. Generally it is considered as antibacterial, antifungal and anti-rheumatic, cardiac and sight stimulant and also good for diabetes. The active ingredient in rosemary, known as carnosic acid (CA), can protect the brain from cerebral and neurodegeneration caused from harmful chemicals and free radicals. These radicals are considered to contribute not only in causing strokes but also in neurodegenerative conditions such as Alzheimer, but in diseased symptoms of normal aging brain. Please note, that any use of rosemary should be done with great care because it can, in large quantity, cause intoxication which may be fatal.

In the kitchen:
The tender sprouts and leaves of rosemary are used to flavour many dishes. To roast it gives a special taste.In pastry it is use mainly in spoon-sweets.
We should not forget that rosemary along with sage, thanks to their antimicrobial properties, are one of the classic herbs used for smoking pork for traditional lunch meats. In the old times, they used to add it to wine, for flavor and to avoid turning sour.
By choosing rosemary to improve the taste of our dishes, we gain not only from a delicious but also at the same time beneficial to our health choice.

Available in kraft bags with zipper closure, 30 g.