Egyptian Rosemary
Description:
Rosemary is an aromatic evergreen shrub with leaves similar to hemlock needles. It is native to the Mediterranean region, but is reasonably hardy in cool climates. Special cultivars like Arp can withstand winter temperatures down to about −20 °C (−4 °F). It can withstand droughts, surviving a severe lack of water for lengthy periods. In some parts of the world, it is considered a potentially invasive species.The seeds are often difficult to start, with a low germination rate and relatively slow growth, but the plant can live as long as 30 years.
Usage:
Upon cultivation, the leaves, twigs, and flowering apices are extracted for use. Rosemary is used as a decorative plant in gardens. The leaves are used to flavor various foods, such as stuffing and roast meats.
Culinary use:
Rosemary leaves are used as a flavoring in foods, such as stuffing and roast lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean 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 that goes well with barbecued foods.
Fragrance:
Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room. It is also burnt as incense, and used in shampoos and cleaning products.