Looking like a small sprig from an evergreen tree the wonderful smell and assertively pine-like fragrance and pungent flavor of rosemary goes a long way to flavor both vegetables and non vegetable dishes.
Rosemary is a member of mint family and is an ever green perennial herb. Dried rosemary is used in traditional Mediterranean cuisine. They have bitter, astringent taste and are highly aromatic which complements wide variety of foods. When burned they give off a distinct mustard smell as well as smell similar to that of burning food which can be used to flavor foods while barbecuing. They have been described as having camphor like taste and smell. It is also used in sausages, soups, slurry and salads. It is used to flavor wines, vinegar, oil and butter. It is high in iron, calcium and vitamin B. Rosemary may have anti-carcinogenic and antioxidant property