The rosemary plant has narrow, needle-like aromatic leaves which are usually 2 to 4 centimetres long and 2 to 5 millimetres broad. The upper side of leaves has a darker green colour whereas the lower side is greyish with dense, short, woolly hair. Rosemary has a warmer, bitter, and more astringent taste and bold flavour.
Native to the south of France and other Mediterranean regions, rosemary is a member of the mint family. The name rosemary comes from two Latin words, ros (dew) and marinus (sea), meaning ‘dew of the sea’.
Rosemary is related to lavender, oregano, and basil. All of them are used as spices. Besides cooking, rosemary is used in cosmetics and medicine.