Rosemary Leaf

(Salvia rosmarinus — formerly Rosmarinus officinalis)

Salvia rosmarinus — Rosemary — is one of the most beloved, most aromatic, and most culinarily significant herbs in the world, a woody, evergreen perennial shrub of the family Lamiaceae native to the Mediterranean basin, where it grows wild on rocky hillsides, coastal cliffs, and dry scrubland from Portugal and Spain east to Turkey and Lebanon. The name “Rosemary” derives from the Latin ros marinus — “dew of the sea” — a reference to the plant’s native coastal habitat, where it thrives in the salt-laden air of the Mediterranean shore. Rosemary has been one of the most important culinary, aromatic, and symbolic herbs in Western civilization for over 2,000 years: the ancient Greeks and Romans burned it as incense in temples and used it to garland statues of the gods; medieval European scholars wore rosemary wreaths while studying, believing it strengthened memory — a tradition immortalized in Shakespeare’s Hamlet, where Ophelia declares “There’s rosemary, that’s for remembrance”; it was strewn at both weddings and funerals as a symbol of fidelity and remembrance; and it was one of the primary ingredients in Hungary Water — the first alcohol-based perfume in European history, created in the 14th century. In 2017, botanical taxonomy reclassified rosemary from Rosmarinus officinalis into the genus Salvia based on molecular phylogenetic analysis, making it officially Salvia rosmarinus — though the former name remains widely used.

Rosemary leaf is exceptionally rich in volatile essential oils and phytochemicals including 1,8-cineole (eucalyptol — the primary monoterpene, typically 35–55% of the essential oil), camphor (10–25%), alpha-pinene, beta-pinene, camphene, borneol, bornyl acetate, limonene, linalool, rosmarinic acid (a potent phenylpropanoid antioxidant — one of the highest concentrations of any herb), carnosic acid (a diterpene phenol — a powerful antioxidant unique to rosemary and sage), carnosol (the oxidation product of carnosic acid), ursolic acid (a pentacyclic triterpene), oleanolic acid, flavonoids (luteolin, apigenin, diosmin, hesperidin, genkwanin), caffeic acid, chlorogenic acid, vitamin A (beta-carotene), vitamin C, iron, calcium, magnesium, and manganese. Available in Whole Leaf, Rubbed, and Powder forms.

Product Highlights

• Whole, rubbed, and powdered leaf of Salvia rosmarinus (formerly Rosmarinus officinalis) — Rosemary
• One of the most important culinary and aromatic herbs in Western civilization — used for over 2,000 years
• Native to the Mediterranean coast — ros marinus, “dew of the sea”
• Exceptionally rich in rosmarinic acid and carnosic acid — two of the most potent natural antioxidants known
• Also rich in 1,8-cineole, camphor, alpha-pinene, ursolic acid, luteolin, and apigenin
• A cornerstone of Mediterranean cuisine and one of the most versatile culinary herbs in the world
• Available in Whole Leaf, Rubbed, and Powder forms

How to Use

Culinary: The quintessential Mediterranean herb — use with roasted lamb, chicken, pork, potatoes, and root vegetables. Add whole sprigs to roasting pans, braises, and stocks. Focaccia & Bread: Press whole leaves into focaccia dough before baking — a classic Italian preparation. Infused Oil: Steep whole sprigs in olive oil for a fragrant, versatile cooking and finishing oil. Herbal Tea: Steep 1 teaspoon of whole or rubbed rosemary leaf in 8 oz of hot water for 5–10 minutes; strain. The flavor is piney, aromatic, and slightly camphoraceous. Aromatics: Add to sachets, potpourri, and herbal wreaths for a long-lasting, clean, piney fragrance. Grilling: Use whole branches as aromatic skewers for grilled meats and vegetables. Butter & Compound Butter: Blend into softened butter with garlic for a classic compound butter for steaks and bread.

Available in Whole Leaf, Rubbed, and Powder (2 oz, 4 oz, 8 oz, 16 oz).

Keep out of reach of children.