By Brittany Arthur

Rosemary (Rosmarinus officinalis)

A perennial herb that is commonly used in a culinary setting, for fragrance or garden ornamentals. Rosemary grows in woody stalks with needle-like leaves with flowers that are typically white, pink, blue or purple. The plant favors warm climates but can survive in cool areas. It can survive for a long period of time with harsh lack of water.

The name of “rosemary” originates from the Latin language. It derives from the words for “dew” (ros) and “sea” (marinus), meaning “dew of the sea.” The plant itself is native to the Mediterranean and Asia, where it thrives because of the warm climate.

Rosemary leaves are used for flavoring foods, but more specifically meat because it adds a pungent flavor. The plant gives off a pine-like smell which is a very commonly sought out fragrance.

To harvest rosemary, it is recommended to use a pruning or shearing knife. Cut just above where the stalk begins to turn green, typically 2-3 inches from the top, the brown areas of the stalk are not at full growth.