Rosemary

The rosemary, according to folklore, took its name from the Virgin Mary, who left her mantle on the bush. By the next morning, the flowers of the bush had turned blue and since then it has been called the Rose of Mary.
The ancient Greeks considered rosemary to be the "gift of Aphrodite" and used it to decorate icons of the gods. In the Middle Ages it was planted in almost all gardens and used as an aromatic. It was an essential ingredient, along with cedar and turpentine, in a decoction that was considered the elixir of youth.

To our body :
It is expectorant and helps with cough, song, bronchitis and flu. It is generally considered antibacterial, antifungal and anti-rheumatic, heart and vision tonic but also against diabetes. The active ingredient in rosemary, known as carnosic acid (CA), can protect the brain from stroke and neurodegeneration due to harmful chemicals and free radicals. These radicals are thought to contribute not only to strokes and neurodegenerative conditions such as Alzheimer's, but also to the painful symptoms of normal brain aging. It should be noted that any use of rosemary should be done with great care because it can, in very large quantities, cause poisoning which can be fatal.

In the kitchen :
The tender shoots and leaves of rosemary are used as an aromatic in many foods. It gives the grilled a special taste. In confectionery it is used mainly in pastries. We should not forget that rosemary, along with sage, thanks to their antimicrobial properties, is one of the classic herbs used for smoking pork when making conclino, louza, salted or apaki. In the past, it was added to wine to get aroma and not spoil.
So choosing rosemary to improve the taste of our dishes we benefit from a choice not only delicious but also beneficial for our health.

Available in kraft bags with zip closure, 30gr.