Rosemary
Product Description:
Culinary use
The fresh and dried leaves are used frequently in traditional Mediterranean cuisine; they have a bitter, astringent taste, which complements a wide variety of foods. A tisane can also be made from them. When burned they give off a distinct mustard smell, as well as a smell similar to that of burning which can be used to flavor foods while barbecuing.
Rosemary is extremely high in iron, calcium, and Vitamin B6.4
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